In the 1950s, Hong Kong's economy was still recovering, and resources were relatively scarce. At that time, grocery stores frequently ended up with cracked or damaged eggs during transport and inventory delivery.
Unwilling to waste these cracked or unappealing eggs, a clever grocery shop owner came up with an idea: mix these damaged eggs with inexpensive ingredients like flour, butter, refined sugar, and evaporated milk to form a rich batter. To attract customers, the owner custom-ordered a pair of hive-like iron molds with hollow indentations, poured in the batter, and grilled it over a charcoal fire. Since each raised round ball resembled a miniature egg, it came to be known as "Egg Waffle" (Gai Daan Jai).
During that era, influenced by British colonial culture, Western-style waffles were gradually becoming popular in high-end establishments. To make a similar pastry that ordinary people could afford, street vendors adopted the baking principles of waffles but reshaped the molds into small egg-like spheres. This design was not only economical and quick to cook, but it also allowed customers to tear off and eat individual pieces easily, quickly making it a sensation across the streets.
During the 1950s to 1970s, street vendors mostly operated mobile wooden carts. They placed the specially crafted honeycomb-style sandwich molds over charcoal stoves, poured in the batter, and quickly flipped the molds to bake them over high heat.
Ambiance: The store is clean and tidy, with remarkably tasteful floral arrangements. The seating and reception area is spacious, making the overall environment exceptionally comfortable.
Service: The staff greet customers with great warmth, enthusiastically recommending products while introducing their egg waffles and seasonal specialty drinks. The entire ordering and serving process is smooth, highly efficient, and saves time without any long waits.
Taste: The egg waffles here are even better than the ones in Hong Kong! Every product in this shop is handmade with fresh ingredients--even the fruits are sourced daily. While the egg waffles take a few minutes to prepare, trust me, it is absolutely worth the wait! The texture is crispy on the outside and tender on the inside, with a rich, crispy crust on every bite that elevates the whole profile. The egg flavor is intensely aromatic, made entirely from scratch with fresh egg batter and zero artificial additives.
Highly Recommended!
Today, egg waffles have transitioned from street vendors to specialized bakery shops, and the delicacy has even been featured multiple times in the Michelin Guide's street food recommendations. read more