The first time I made these, I pulled the waffle off the iron too early and it flopped in my hand like a wet sock. Egg waffles need about 2 and a half minutes at 400°F, and they need to cool for a minute before they hold their shape. That's the whole trick.
This is the Hong Kong street version: a thin batter made with custard powder and tapioca starch, cooked in a bubble waffle iron until the shell goes crisp and the little pockets stay soft. You'll get 3 servings from one batch, which is about three big waffles.
The batter has to rest in the fridge for at least an hour before cooking. That rest is not optional. It lets the starch hydrate and the batter thicken, and that's what gives you a shell that snaps instead of bends.
Step-by-Step Instructions
1. Mix the dry ingredients
Sift the flour, baking powder, custard powder and tapioca starch into a medium bowl. Give them a stir with a whisk and set the bowl aside.
2. Whisk eggs and sugar over heat
Set a pot of water on medium heat and put a heatproof bowl on top. Add the eggs and sugar to the bowl. Whisk hard for about 5 minutes, until the sugar dissolves and the mixture thickens a little and turns pale.
3. Add the liquids
Take the bowl off the heat. Stir in the water and evaporated milk until everything is even.
4. Fold in the dry mix
Add the sifted dry ingredients in a few additions, stirring between each one. Keep going until you see no dry patches.
5. Finish the batter
Stir in the vanilla and the vegetable oil. The batter should be thin and pourable, like pancake batter.
6. Strain the batter
Push the batter through a fine mesh sieve into a clean bowl. Any little lumps will stay behind. This step is what gives you a smooth, even waffle.
7. Rest it in the fridge
Cover the bowl and chill it for at least 1 hour, or up to overnight. The batter will thicken as it sits.
8. Heat the waffle iron
Set your egg waffle maker to 400°F (200°C) and let it come up to temperature. Brush the plates lightly with oil.
9. Cook each waffle
Pour about 1 cup of batter into a spouted measuring cup, then fill the iron. Close it and cook for 2 and a half minutes, until the shell is crisp and lightly browned. Lift it out with a rubber spatula and set it on a wire rack.
10. Shape and serve
To get the classic curved shape, drape the hot waffle over a rolling pin while it cools. Repeat with the rest of the batter. Eat them while the shell is crisp and the waffle is still a bit warm.
Variations
Chocolate egg waffles
swap 2 tablespoons of the flour for cocoa powder and add it with the dry ingredients.
Coconut version
use coconut milk in place of the water for a richer, nuttier batter.
Add-ins
scatter a few chocolate chips or sesame seeds over the batter right after you pour it into the iron.
Pro Tips
How to Store Hong Kong-Style Egg Waffle Recipe
Refrigerator
Keep cooled waffles in an airtight container in the fridge for up to 3 days. They will lose their crispness, so plan to reheat them.
Freezer
Freeze cooled waffles flat on a tray for an hour, then stack them in a freezer bag for up to 2 months.
Reheating
Reheat in a 350°F oven or toaster oven for 3 to 4 minutes, or in a hot waffle iron for about 1 minute, until crisp again. Skip the microwave, it makes them rubbery.
Frequently Asked Questions
Q: What is an egg waffle machine and can I use a regular waffle iron?
An egg waffle maker has deep, rounded pockets that create the bubble shape. A standard Belgian or American waffle iron will cook the batter, but you'll get flat squares instead of bubbles. The batter is thin, so a shallow iron may leak.
Q: Why did my egg waffles come out soft instead of crisp?
Usually it's one of three things: the iron wasn't hot enough, the batter didn't rest long enough, or the waffle came off too soon. Make sure the iron is at 400°F, chill the batter for at least an hour, and give each waffle the full 2 and a half minutes.
Q: Can I make the batter the night before?
Yes. It actually improves overnight because the starch hydrates fully. Cover it and keep it in the fridge, then stir it once before pouring.
Q: Can I skip the custard powder?
You can, but the flavor and color will be different. Custard powder is what makes it taste like the street version. If you leave it out, the waffle still works, it's just plainer.
Q: How do I get the curved shape?
Lift the hot waffle out with a spatula and lay it over a rolling pin or a curved bowl while it cools. It sets in about a minute. Once it's cool, it holds that shape.
Hong Kong-Style Egg Waffle Recipe – Crispy Bubble Waffles
Make crisp, puffy Hong Kong-style egg waffles at home with a custard and tapioca batter, cooked in a bubble waffle iron until golden and crisp.
Ingredients
Instructions
- 1Mix the dry ingredients — Sift the flour, baking powder, custard powder and tapioca starch into a medium bowl. Give them a stir with a whisk and set the bowl aside.
- 2Whisk eggs and sugar over heat — Set a pot of water on medium heat and put a heatproof bowl on top. Add the eggs and sugar to the bowl. Whisk hard for about 5 minutes, until the sugar dissolves and the mixture thickens a little and turns pale.
- 3Add the liquids — Take the bowl off the heat. Stir in the water and evaporated milk until everything is even.
- 4Fold in the dry mix — Add the sifted dry ingredients in a few additions, stirring between each one. Keep going until you see no dry patches.
- 5Finish the batter — Stir in the vanilla and the vegetable oil. The batter should be thin and pourable, like pancake batter.
- 6Strain the batter — Push the batter through a fine mesh sieve into a clean bowl. Any little lumps will stay behind. This step is what gives you a smooth, even waffle.
- 7Rest it in the fridge — Cover the bowl and chill it for at least 1 hour, or up to overnight. The batter will thicken as it sits.
- 8Heat the waffle iron — Set your egg waffle maker to 400°F (200°C) and let it come up to temperature. Brush the plates lightly with oil.
- 9Cook each waffle — Pour about 1 cup of batter into a spouted measuring cup, then fill the iron. Close it and cook for 2 and a half minutes, until the shell is crisp and lightly browned. Lift it out with a rubber spatula and set it on a wire rack.
- 10Shape and serve — To get the classic curved shape, drape the hot waffle over a rolling pin while it cools. Repeat with the rest of the batter. Eat them while the shell is crisp and the waffle is still a bit warm.
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.
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