Hong Kong Egg Waffles (Gai Daan Zai)
雞蛋仔 Gai Daan ZaiSay it: guy-DAHN-jai
Hong Kong egg waffles, known as gai daan zai, are crisp, golden bubble waffles sold from street stalls throughout Hong Kong. A thin batter is cooked in a special hinged pan with deep egg-shaped hollows, creating a lace-like shell and a soft, custardy interior. They are eaten hot, often straight from a paper bag, and are prized for the contrast between crunchy edges and airy pockets. The flavour is gently sweet, milky and vanilla-scented, with a light egg richness.
Hong Kong Egg Waffles (Gai Daan Zai)
雞蛋仔, Gai Daan Zai
Pronounced guy-DAHN-jai
- Serves
- 4
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the batter
For cooking
Method
In a bowl, whisk the flour, custard powder, baking powder and salt until evenly combined.
In a larger bowl, whisk the eggs and sugar for 1–2 minutes until pale and slightly frothy. Whisk in the milk, oil and vanilla until smooth.
Add the dry ingredients to the wet ingredients in two additions, whisking gently until just smooth. Rest the batter for 30 minutes at room temperature; it should look like thick cream and pour easily from a spoon.
Heat an egg waffle pan or bubble waffle maker over medium heat until a drop of water sizzles on the surface. Brush both plates lightly with oil.
Pour enough batter onto the lower plate to cover the hollows without overflowing, about 1/2 cup (120 ml) per waffle depending on the pan. Close and cook for 2–3 minutes, then turn the pan over, or continue cooking in an electric maker, for 2–3 minutes more, until deep golden and crisp at the edges.
Open the pan carefully; the waffle should release cleanly. Lift it onto a wire rack and stand for 1 minute to crisp, then serve warm. Repeat with the remaining batter, brushing the pan lightly as needed.
Regional variants
Modern Hong Kong stalls offer chocolate, matcha, red bean or mochi fillings, and some fold the waffle around ice cream; the plain version remains the classic.
Cook's notes
- Rest the batter for at least 30 minutes so the flour hydrates and the waffles cook more evenly.
- Keep the heat at medium: too hot burns the outside before the centre sets, while too low gives soft, pale waffles.
- Cool cooked waffles briefly on a rack rather than stacking them, so the edges stay crisp.
Serve with
Serve hot, plain or in a paper bag, with Hong Kong-style milk tea.
Make ahead and storage
The batter can be mixed and refrigerated for up to 24 hours; cooked waffles are best eaten at once but can be reheated in a 350°F (175°C) oven for 3–4 minutes.
