Eggette
Crispy-on-the-outside, fluffy-on-the-inside Hong Kong-style egg waffles, made easy at home with a stovetop eggette pan. Serve warm with fresh pineapple for a fun, sweet treat.
- Total time
- 30 min
- Servings
- 2
- Calories
- 350
- Protein
- 10g
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ cup sugar
- 2 large eggs
- ½ cup milk
- ¼ cup water
- 2 tbsp vegetable oil
- 1 cup pineapple
Instructions
- 1
In a large bowl, whisk together the 1 cup flour, 1 tsp baking powder, and 1/4 cup sugar until combined.
- 2
In a separate bowl, beat the 2 eggs, then whisk in the 1/2 cup milk, 1/4 cup water, and 2 tbsp vegetable oil until smooth.
- 3
Pour the wet ingredients into the dry and stir until just combined; the batter should be lumpy, not overmixed.
- 4
Heat an eggette pan over medium heat for 2 minutes, then brush both sides lightly with oil.
- 5
Pour the batter into the pan, filling each mold about 3/4 full, and close the pan.
- 6
Cook for 3-4 minutes per side, flipping once, until the eggettes are golden brown and crisp on the outside.
- 7
Remove from the pan and serve immediately with the 1 cup fresh pineapple chunks.
Tools you’ll need
- eggette pan
- mixing bowls
- whisk
- spatula
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