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Hong Kong Eggettes (Gai Daan Jai)

Hong Kong Eggettes (Gai Daan Jai)


1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon corn starch
1 tablespoon custard powder, optional or 1 teaspoon of vanilla
2 large eggs
  1/2 cup sugar, or to taste
2 tablespoons evaporated milk
1/2 cup plus 2 tablespoons water
1 tablespoon vegetable oil plus more for greasing pan
1 teaspoon vanilla

Cooking Instructions

*Custard powder is similar to cooked pudding. It is combined with milk, cooked, and then it will thicken as it cools unlike American pudding that thickens while it cooks. It is available at specialty food stores and we found it readily at World Market. If custard powder isn't available, substitute for an additional 1 teaspoon vanilla extract, or omit completely.

In a large mixing bowl, sift together flour, baking powder, corn starch, custard powder. Add eggs, sugar, vegetable oil and vanilla extract and whisk to combine. Add evaporated milk and water and mix to combine. Cover and refrigerate 60 minutes. Separate waffle pan halves and preheat both sides of pan over medium heat until hot. Lightly brush each side of the pan with vegetable oil and pour ¾ 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 serving plate. Repeat with the remaining batter. Makes 3 eggettes.

Equipment List

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