Also known as egg waffle, Eggette is an eggy leavened batter cooked in two plates of semi-spherical cells.
Eggette is one of the most popular street food in Hong Kong ever since the 1950s. The origins aren't clear but it is said that it might've come about after a shop owner didn't want to waste broken eggs, so he added flour, sugar, butter, and etc. After that, he placed everything in a mold to form the Eggette.
Ingredients
1 cup all-purpose flour (4 oz or 120 g)
1 teaspoon baking powder
1 teaspoon tapioca starch (or corn starch)
1 tablespoon custard powder (optional)
2 eggs
2/3 cup sugar (4 oz or 120 g)
2 tablespoons evaporated milk
5 oz water
2 tablespoon vegetable oil
1 teaspoon vanilla extract (or vanilla essence)
More vegetable oil for brushing/spraying on the egg waffle pan
Instructions
In a large bowl, mix together the flour, baking powder, tapioca or cornstarch, and optional custard powder with a spoon or fork.
Add the eggs, sugar, vegetable oil, and vanilla extract/essence. Give it a whirl with an electric mixer (start at low speed so the flour doesn't erupt out of the bowl and increase to medium speed) or spatula. Alternatively, mix by hand with a wire whisk.
Pour in the evaporated milk and water. Mix thoroughly.
It may be slightly lumpy and this point - letting it stand for an hour (whether in room temperature or fridge) helped dissolve the lumps.
Set a wire rack on a baking sheet or large plate.
Pre-heat each half of the Nordic Ware Egg Waffle Pan on separate burners over medium-high heat until hot.
Lightly brush or spritz each pan with vegetable oil. Lower heat to medium.
Pour 3/4 cup of the batter into the middle of the egg waffle pan (if you pour too much, it will either leak out the side or prevent the waffle pan from closing tightly) and give the pan a quick swirl to distribute some of the batter to the outer holes.
Immediately place the other side of the pan on top, flip the pan over and cook for 2 to 2.5 minutes.
Flip again and cook for a further 2 to 2.5 minutes. Exact timing will depend on your stove and heat output.
Open the pan and invert the eggettes onto the wire rack and let cool for a minute or so. I used a plastic fork to help loosen the egg cakes from the mold.
Repeat with the remaining batter. Enjoy!
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