Eggette History
An eggette is a kind of spherical pancake or ball waffle popular in Hong Kong and Macao. The food item is also referred to as an egg puff, egg waffle, and bubble waffle or by its Cantonese name, g*i daan jai (which literally translates to "little chicken eggs"). The origins of the eggette or g*i daan jai 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 mould 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 colour of the cake. It also is reasonable to suggest that the special iron skillet used to mould the g*i daan jai is a Hong Kong take on the traditional European waffle press. Today, the two related snacks are often sold by the same stall." Egg Waffles
Calories: 440kcal /serve
Waffle spread ingredients: condensed milk, butter, peanut butter and sugar
Eggette
Calories: 390kcal /serve
