KitchenTECH: Egg Waffle Pan


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:


I start by giving both sides a light coating of a non-stick cooking spray. The interior has a non-stick coating, however I still like to use the spray to enable the waffle to release easily. I heat both sides of the pan on my stovetop. Once they’re both hot, I turn off the second burner and just work with one.
Using a glass measuring cup, I pour the batter in circles until just before the outside ring. The amount of batter you pour will dictate how much and how far it will spread.  Careful, if you add too much batter, you’ll overflow the pan and make a big mess. Interlock the two sides of the pan and immediately flip over. The cast aluminum material distributes the heat uniformly so the waffle cooks evenly and quickly. The handles stay cool to the touch so you can easily flip the pan.
When the first side reaches a golden brown, I flip over to the other side. Once both sides have reached a nice golden brown color, removal from the pan should be easy. Remove the top pan layer and tip the waffle out of the bottom pan. If it’s being stubborn, a nudge from a pair of chopsticks or tongs should do the trick. I drop the waffles on a wire cooling rack before plating.


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.

8 comments about “KitchenTECH: Egg Waffle Pan

  1. Tue Nygaard

    Please see attached Link from Wikipedia. These panfried delicatesses are originating in the North Western corner of Europe (The Netherlands, North Germany, Denmark, Norway and Sweden), where they (with regional differences) are a light dough, sometime containing pieces of apple in the center of the “Æbleskive”. A bit like the German Berliner Pfannkuchen, just not deep fried.

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  7. Arugula & Rocket

    Wow I can’t wait to make this recipe at home! I always make sure I get a fresh, hot gai daan jai (egg waffle) from the street vendor on Nathan Road, whenever I’m in Hong Kong. Thanks Williams-Sonoma!
    Arugula & Rocket Food Blog


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