These delicious mini egg puffs are a street food favorite in Hong Kong where they are also known as egg waffles, or bubble waffles.
This tasty treat is gaining popularity all over the world. It is best described as a lighter version of waffles with the flavor and texture of a light cake. Kids love them and they are quick and easy to make.
The egg shape makes this sweet treat ideal for pulling apart for sharing. Plus, the unusual shape contributes to the light, airy quality of the puffs.
Please note – if you want to make the authentic egg shape, pick up a Nordic Ware Egg Waffle Pan which is available at Williams-Sonoma. Otherwise, using a traditional waffle iron will suffice.
Ingredients
280 grams of plain flour
15 grams of baking powder
2 tablespoon of custard powder
56 grams of Tapioca starch
280 grams of white sugar
4 eggs
56 grams of evaporated milk
4 drops of vanilla essence
56 grams of melted butter OR vegetable oil
280 ml of water
Cooking spray
Serves 4 -6
How to make Mini Egg Puffs
Sieve the flour, baking powder, custard powder and tapioca starch into a medium sized bowl.
In a separate bowl, beat the eggs together. Add the sugar into the egg mixture and mix together well. Gradually pour in the evaporated milk and water, stirring well after each addition.
Slowly add the sieved mixture into the bowl of milk/egg mixture. You will need to stir thoroughly and consistently to avoid lumps forming. Mix together well until you have formed a smooth batter.
Add the vanilla essence into the batter and stir.
Melt the butter and then add it and to the egg mixture in the bowl. If you prefer, you can use vegetable oil instead of butter.
Whisk the ingredients until they have combined. If you still have lumps in your batter, you can pour the mixture into a fresh bowl using a strainer.
At this point of the process, you can choose to refrigerate your mixture until you are ready to cook your mini egg puffs. If you do chill the mixture, remove it from the fridge and allow it to return to room temperature before cooking.
Heat your waffle maker or egg waffle pan on a medium heat and coat it gently with cooking spray.
Carefully add about ½ cup of your batter mix to the pan and seal.
Cook until just set and browned on top, which will take about 3-4 minutes.
Remove from waffle iron and serve immediately whilst hot. These mini egg puffs can be served rolled into a cone or flat on a plate topped with tasty toppings.
Pairs well with
These golden brown Mini Egg Puffs are fantastic paired with warm chocolate sauce, drizzled with Maple syrup or honey. For a fruity dish, add fresh strawberries, healthy blueberries and/or whipped cream.
If you liked this sweet recipe, check out these other sweet snack recipes –
These egg-shaped puffs are a favorite street food and best described as a lighter version of waffles. If you want the authentic egg shape—which is great to pull apart and contributes to the airy quality of the dish—pick up a Nordic Ware Egg Waffle Pan (available at Williams-Sonoma); if not, using a traditional waffle iron will suffice.
Serves 4
In a medium bowl, add flour, baking powder, custard powder, tapioca starch, sugar and mix well. Add eggs, milk, vanilla, melted butter, water and whisk until combined. Heat waffle maker or egg waffle pan and coat gently with cooking spray. Add about ½ cup batter to and seal. Cook until just set, about 3-4 minutes. Remove from waffle iron and serve immediately.
