Hong Kong-style egg waffles are one of the city’s most beloved street snacks.
Called gai daan zai – “little chicken eggs” – in Cantonese and also simply “egg puffs” in English, these golden treats have been around in Hong Kong since the 1950s.
Unlike Western waffles, which have a grid-like pattern, Hong Kong’s egg waffles are covered in small oval-shaped bubbles, which may have inspired the name “little eggs”.
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 “bubbles” are.
The street snack is a uniquely Hong Kong one that occupies a special place in many Hongkongers’ hearts.
“I used to beg my mom for egg waffles after school,” says Queenie Chan, a 46-year-old Hongkonger who still buys them occasionally to relive her childhood memories.