Hong Kong-style egg waffles are one of the cityโs most beloved street snacks.
Called gai daan zai โ โlittle chicken eggsโ โ in Cantonese and also simply โegg puffsโ in English, these golden treats have been around in Hong Kong since the 1950s.
Unlike Western waffles, which have a grid-like pattern, Hong Kongโs egg waffles are covered in small oval-shaped bubbles, which may have inspired the name โlittle eggsโ.
The batter is typically made with eggs, flour, sugar and evaporated milk. When cooked just right, the waffle has a thin, crispy layer on the outside and a deliciously contrasting soft and chewy texture inside, as well as little air pockets where the โbubblesโ are.
The street snack is a uniquely Hong Kong one that occupies a special place in many Hongkongersโ hearts.
โI used to beg my mom for egg waffles after school,โ says Queenie Chan, a 46-year-old Hongkonger who still buys them occasionally to relive her childhood memories.