Eggette-Yo Guy Here.
Just kidding, the signature snack item in question doesn't end in Yo'. In fact Eggette is the name of the South SF flagship shop (with 2 locations in SF, inclusive of this one) that is technically Eggettes Cafe, that sells a Hong Kong old school street snack called Gai Dan Jai in Cantonese that translates roughly to dem lil' eggs or I suppose "eggettes" in a cutesy way, that are puffy airy egg waffles with a technically crispy and roasty shell.
However just because an establishment is frequented by a bunch of AZNs and A$Ns doesn't mean it is a mark of authenticity or quality. I suspect the AxN's flock here only because it seems a bit more hip to do so, as Golden Island Cafe is old/tried/true and it is a little bit easier to find parking than the area between Safeway and that HK dim sum place (which I would call Noriega C-town where there is some very decent Cantonese style bites to be had).
In order to truly understand and debate the merits (or de-merits) of Eggettes Cafe's signature snack, one must go back and dig into the origins of the eggette, egg waffle, egg puff, or its original Cantonese name, gai daan jai (aka dem lil' eggies) in order to do a proper compare and contrast with this reblast from the past.
With a variant also known as Ji Dan Gao in Taiwan (and fairly easy to find at night markets), the OG Gai daan Jai has a history dating back to the 1950s, where stores that sell a variety of items didn't want to waste cracked eggs from their shelves, and experimented with a mix of sugar, flour, and butter. Owners tried to make the mix into the shape of eggs to bake, but the end result was a flop with locals. The interesting part was that duck eggs were cheaper back then and added a more robust flavor to the mix, but sadly it still was not a hit.
Eventually this receipe evolved to eggs, corn flour, sugar, evaporated milk, and thus a batter was used as the basis with a cast iron type waffle maker that had a beehive like pattern, to be deployed via push cart street vendors that used coal powered burners to roast and toast. This was the original flavor enjoyed by most in Hong Kong even well into the 80s which yours truly barely remembers savoring.
So to say that Eggettes reproduces that flavor exactly is rather inaccurate at the least. First of all, business owners that try to revive this old school snack no longer use the old method of cooking, and all the latest manufacturers of gai daan jai egg waffle makers make them electric powered, definitely the ones imported into the USA. Not to say this is a bad thing, but such devices pose limitations on the final product. Next, the batter is a key part of the equation, and while one can experiment with proportions of the ingredients, if the batter batch quality and cooking is not carefully controlled, the final product is not going to be pretty.
Given that the bottleneck is the electric waffle maker, a detour in the cooking time and batter mix consistency can lead to not just an ugly and sad looking set of lil' egg waffles, but an uneven texture in flavors. You can also have soft or soggy interior with a warmer and slightly harder exterior, or mushy all the way through as if the lil' egg waffles lost their masculinity.
And sad to say that Noriega eggettes failed to deliver on their original flavor gai daan jai. This is not a bad place at all by any means, but they bottom line, they fail to nail. After removing the lil eggie waffle thang and letting it sit to cool for about a minute, it was already a reject. Not crispy on the outside, and rather flaccid on the inside and lacking in egg flavor.
Perhaps it was a bad bad, bad batch, and the $tar$ didn't align.
Either way 3 flat stars for being there.
For more food porn video on the subject matter
Watch these two girls from Taiwan import the concept into their night market with great success.
http://www.youtube.com/watch?v=ut3sgzdbz7U&feature=related
One key ingredient they employ is Hong Kong Cheese Powder, although they use the electric powdered egg waffle irons and employ a cooking technique that I have never seen Eggettes use (perhaps this video can be advice for them to improve). Note that the heat is adjustable and they charge NT$40 which is a shade over US $1 (yes my friend$ you've been a$$ raped). Look at the attention to detail where they use electric fans to quickly cool the eggettes for consumption.
Also for reference here is an old dude in Hong Kong (Tai O to be exact), who is reproducing the old flavor EXACTLY using a coal burner to heat the egg waffle iron.
http://www.youtube.com/watch?v=lhZ94jQBvyA&feature=related
And finally this filmer thought it was a novelty that a white guy was eating gai daan jai in Hong Kong
http://www.youtube.com/watch?v=6FupyD3-Ut8&feature=related read more