Traditional Egg Waffles 鸡蛋仔


We were really lucky to have stumbled upon this old man doing traditional egg waffles with his charcoal stove and push cart. Push cart treats are a dying trade in Hong Kong and the rest of the stalls where you’ll find these waffles somehow don’t taste half as good.

We’ll just have to wait and see when we’ll get lucky again bumping into ah bak. His secret to the amazing waffles he makes is being very generous with the eggs in the batter. He’s featured on cnngo here. If I could, I would drizzle some condense milk over the waffles. Yum.

I think what differentiates these fluffy egg waffles from the rest is the hint of smokeyness as it’s cooked over a charcoal fired stove. 鸡蛋仔. I remember growing up on lots of soft sponge cakes from the local confectionary in Singapore made of egg batter 鸡蛋糕 growing up, but egg waffles are so much nicer.

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  1. Eva
    Mar 23, 2011 @ 10:09:10

    These are so cool!! They sound tasty


  2. baobabs
    Mar 23, 2011 @ 19:09:23

    hey Eva, they are! fluffy and not too sweet :)


  3. Fishah
    Apr 06, 2011 @ 00:59:35

    We call this baulu in Malay and the best ones that I have ever had so far were in a rural village in a province in Cambodia. They were really nice cos they were baked over charcoal. So it is crispy on the outside and soft on the inside. Perfect…!!!


  4. baobabs
    Apr 06, 2011 @ 02:15:52

    Yes!!!! same like the traditional way done by street hawkers in Hong Kong, cooked over charcoal and it even has a slight hint of smokey taste! I have never eaten baulu! You have to take me in Singapore.


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