This post comes to us courtesy of food blogger Margie Tsai.
A friend introduced me to the egg waffle one afternoon at an Asian tea cafe. The egg waffle — also known as eggette, egg puff or bubble waffle — is a popular Hong Kong street snack. There is a traditional “egg taste,” but they are sometimes available in a variety of flavors and toppings. Typically served hot with no frills, the egg waffles are crispy on the outside with warm doughy centers. The texture is extremely light and satisfying; paired with a coffee or a tea, it’s the perfect afternoon snack.
The Nordic Ware Egg Waffle Pan is a two piece, interlocking pan, resembling a honeycomb with small round wells. Here are my steps for using it:
TIP: You can start by heating both pans on high, but when you start cooking, reduce to medium-low. If you don’t, you’re going to scorch the egg waffle.
Making your own egg waffle batter is pretty easy. I follow an egg waffle batter recipe, but I skip the nutmeg. Since all of the ingredients are regularly available in my pantry, I often get spontaneous requests for egg waffles from my family. Rather than wait for me to bring the egg waffles out to the table, they can often be found hovering right next to the stove to snatch the freshly made waffles off of the wire rack.
I never get a chance to try different flavors or toppings because the waffles disappear so quickly. But if you had the chance, how would you serve them?
About the author: Being an engineer at heart, Margie Tsai has developed a passion for kitchen gadgets. Over the years, she has amassed quite a collection and is always on the lookout for new kitchen Tools, Electrics, Cookware or “kitchenTECH”. Margie hopes that someday she will have a gourmet kitchen large enough to house all of her kitchenTECH.