Traditionally sold by sidewalk vendors, the puffy pull-apart treats known as egg waffles are a favorite in Hong Kong. It’s easy to make these waffles at home using our specially designed pan.
- 4 egg yolks
- 3/4 cup milk
- 1 Tbs. vanilla extract
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 3/4 cup sugar
- 1 1/4 cups cake flour
- 1 1/2 tsp. baking powder
- Pinch of freshly grated nutmeg
- 1/8 tsp. salt
- 6 egg whites, beaten to medium peaks
- Vegetable oil for cooking
In a bowl, whisk together the egg yolks, milk, vanilla, butter and sugar until combined. In a large bowl, whisk together the flour, baking powder, nutmeg and salt. Whisk the egg yolk mixture into the flour mixture until well combined and no lumps remain. Add one-third of the beaten egg whites to the batter and stir until lightened. Gently fold in the remaining whites in 2 additions.
Set a wire rack on a baking sheet. Preheat both sides of an egg waffle pan on separate burners over medium heat until hot. Lightly brush each side of the pan with vegetable oil and pour 3/4 cup batter into the center of one side. Immediately place the other side of the pan on top, flip the pan over and cook for 2 to 2 1/2 minutes. Flip the pan over and cook until the waffle is golden brown on the other side, 2 to 2 1/2 minutes more.
Open the pan, invert the waffle onto the rack-lined baking sheet and let cool for 2 to 3 minutes before serving. Repeat with the remaining batter. Makes 5 egg waffles.