Eggette

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Eggette
HK Lower Wong Tai Sin Eatate Tung Tau Tsuen Road n Ching Tak Street 雞蛋仔.JPG
Small ball-shaped eggettes and large European-style waffles at a street food stand
Alternative names
Egg puff, egg waffle, puffe, bubble waffle, gai daan jai
Place of origin
Hong Kong
Serving temperature
Hot
Main ingredients
Eggs, sugar, flour, evaporated milk
Cookbook:Eggette  Eggette
Eggette
Eggette in Hong Kong 4.JPG
Traditional Chinese 雞蛋仔
Simplified Chinese 鸡蛋仔
Cantonese Jyutping Gai1 daan6 zai2
Literal meaning Chicken egg + [diminutive suffix]
The egg batter was poured over the special frying pan before it was heated on a charcoal grill.

An eggette is a kind of spherical pancake or ball waffle popular in Hong Kong and Macao.[1] The food item is also referred to as an egg puff, egg waffle, bubble waffle, puffle or by its Cantonese name, gai daan jai (鷄蛋仔),[2] and is made from eggs, sugar, flour, and light evaporated milk.[3] They are best served hot, and often eaten plain. They can also be served with fruit and flavors such as strawberry, coconut or chocolate.[3] They are sometimes referred to as "Hong Kong cakes" in Chinatowns across America, especially in New York.[4]

Eggettes are one of the most popular Hong Kong "street snacks" and were ranked No.1 in a 100 most popular HK "street snack" listing.[5] They have been a favoured street snack in HK since their emergence in 1950s, when they were made with coal fire heating and sold from street kiosks in Hong Kong.[2][6]

History[edit]

The origins of the eggette or gai daan jai (which literally translates to "little chicken eggs") are unknown, despite being ingrained in the memories of Hong Kongers young and old. "One story says the enterprising post-war generation created the egg-shaped mold to make up for an eggless batter, as eggs used to be a luxury. Another tale points to street hawkers who bought damaged eggs on the cheap to work them into a batter, resulting in the classic golden color of the cake. It also is reasonable to suggest that the special iron skillet used to mold the gai daan tsai is a Hong Kong take on the traditional checkered European waffle press. Today, the two related snacks are often sold by the same stall."[1]

Preparation[edit]

Eggettes are made from a sweet batter that is cooked on a hot griddle, a special frying pan with small round "wells" (resembling an æbleskiver but with smaller and more of the round "wells"). The griddle is set on hot coals in the fire, or more commonly on an electrical heater. The egg batter is poured over the special frying pan and heated; the small ovals of eggettes are thus formed. In addition to the conventional "egg taste", they are also available in a variety of flavours such as chocolate, green-tea, ginger, etc. Most pancakes are quick breads, although some are also made using a yeast-raised or fermented batter. Eggettes can be eaten at different times of the day depending on local tradition.

See also[edit]

References[edit]

  1. ^ a b "Gai daan tsai challenge: The quest for Hong Kong's best egg waffle". CNN Travel. Retrieved 6 January 2014. 
  2. ^ a b Eggettes by Joe Kissell from The Geeky Gourmet November 29, 2006 http://geekygourmet.com/2006/11/29/eggettes/
  3. ^ a b Hong Kong — Street’s snack review at Kaboodle
  4. ^ "Lost Tastes: Perfect Hong Kong Cakes". Serious Eats. Retrieved 6 January 2014. 
  5. ^ TVB: Top Eats 100
  6. ^ Hong Kong Cakes September 3, 2006 Gothamist.com http://gothamist.com/2006/09/03/street_eats_hon.php

External links[edit]