What is Eggette?

EGHETTE is a waffle -shaped egg that is very popular in Hong Kong and Macau. At the age of 50, it appeared that it appeared in the 1950s, Eghettes is one of the most classic street foods in Hong Kong. On the outside are crispy and fluffy and soft. They are known as Gai Daan Jaai in Chinese, which means small chicken eggs . Some food enthusiasts compare Egnettes to a bubble cover from a delicious cake.

The name of the refreshment is assumed that it comes from its similarity to the eggs and the Eggette stalls can be found scattered throughout Hong Kong. It is also known as bubble waffles, egg or waffles. While their origin is not known, some believe they were created in the post -war era when the eggs were on the bonus. Others believe that local street dealers have created Egnettes as a snack to use their trade damaged eggs they bought cheaply. Some also assume that they were created as a Chinese takeover of the traditional waffle press.

6 PAN has small round wells in which the dough settles. Traditionally, it warms up on hot carf and the resulting egkets have a beautiful golden color. The size of a small quail is performed by each individual egonette when it becomes crispy on the outside. Many street retailers still sell an ordinary version of Egnettes and the recipe has remained unchanged for decades.

Modernization has led to the fact that many varieties of Egnet have become popular over time. It is possible to find Egnettes with flavors such as red beans, chocolate, honeydew and coconut. Green tea, match with sesame seeds and ginger are some other variations. Sometimes they are even served as pancakes with a little fruit and whipped cream. Tore individual eggs from a leaf -like waffle a wealthy way to consume this traditional street food.

real eGSETtes have not only sharp shells but also soft, vanilla flavored centers that areslightly fungal in the texture. Incorrect egotes produced either full fillings or are too sweet or milk taste. EGHETtes were not made at home in earlier times, because they could be so easily purchased out of street sellers. Several companies created the Eggette pans, which allowed cooks to whip them at home.

The main ingredients used to produce ego are flour, sugar, eggs and evaporated milk. Vanilla extract, vegetable oil and tapioca starch are also used. The recipe also requires baking powder, custard powder and vanilla extract in small quantities. Flour, starch and other powders are beaten together in a bowl to start. Sugar and eggs are beaten until smooth textures are reached, and the evaporated milk is added.

The flour mixture is added to the egg, sugar and milk and spread until all the lumps of the flour disappears. In addition, a little vegetable oil and vanilla extract are added and the mixture can fit for a while. Batter literally takes just a few minutes, noThey get together. It can be cooled for about an hour to thicken more. Creating EGTtes is as simple as heating the Eggette pelvis until the dough poured into it.

The plates are closed together and inverted to fill the mold evenly. Eghetes must be between this and cooks in about five minutes. They are ready when they reach crunchy, golden colors and are best consumed. Before administration, treatment should be laid on a wire stand to cool down slightly.