I loved the Egg puffs too and I brought the egg iron pan  a few years ago in HK,  but have not able to find a recipe to make the puffs. Can you post your recipe? 

siuflower

Oh, I love those 雞蛋仔! They look perfect and bring back wonderful memories indeed. Thanks :)

Thank you for the recipe,  I can use my pan to make some of the egg puffs.

siuflower

the iron is used on a stove top, not in an oven.  Tis will be a problem for me because we have a glass top oven.  You think I can put the iron in the oven to bake it instead? 

Drat, I don't have a waffle iron either! I love the way these look and sound though.

hello, i bought the egg puff iron and tried making the egg puff but they all came out deflated...everytime, even when i did not open half way through cooking it to check on them... any idea why???

Hi, fel:

I'd first make sure the above ingredients have not expired their shelf lives.  Then try this: after you mix the batter, let it sit for an hour, then proceed. There's something going on between the chemicals during this wait period but I don't remember exactly what it is. Some recipes suggest this step but I never paid any particular attention to it while making my egg puffs.     However, I made my batches on an electric stove, which took much more time than making them on a gas stove, maybe the time between batches did allow the ingredients to do whatever they needed to do and thus mine turned out fine.  Hope this helps.

Yippee 

Hi Yippee,

I used to purchase these puffs in Chinatown in NYC. This brings back alot of memories!

what can i use to replace the tapioca starch?

I can't wait to give this a try... Can I bake these in mini muffin tins?

P.s. this is great - now I can use up some of my disgarded sourdough starter.

Happy baking - LeeYong

this sounds wonderful. could this be cooked in an aebleskiver pan?

take care, claudia

Hello Yippee

I never imagined that I would find something in chinese on this web site  I love what you're doing, are you from HK?  I'd love to learn more about bread  making and am finding this quite a challenge.     Is there a way that we can connect, just so that we can exchange recipes and ideas.  I would really like to take up a course in bread making, if only they have this in HK.

Hi,

This batter is very delicious, no matter how you 'cook' it. What you'll miss, if an egg puff iron is not used, is the cute egglet shape but don't let that stop you from trying! Let me know how it turns out. 

LeeYong: try cornstarch if you don't have tapioca starch.

Yippee

Hi, jyslouey:

Here at TFL is where you'll meet a lot of enthusiastic and knowledgeable bakers and find great formulae.  If you have any questions about bread baking, post it in the forum and you'll have your answers in no time.  Also, you may send a private message to any member here for specific questions.  

Start with a good bread book and some simple formulae.  Work your way up.  Ask questions and give the process some serious thoughts.  You'll advance one day.  Don't feel discouraged if you can't find a bread course you desire in your area. A course is an enhancement but not a requirement for you to become a good baker.

What kind of bread are you most interested in learning?

Yippee

Hi Yippie, Thank you for taking the time to respond.  I have been following this website for quite some time now and have on two occasions submitted my work for comments which I find to be most helpful and encouraging. I first started taking an interest in bread making when I purchased a bread machine but  the results were often mixed and not quite to my satisfaction so it's now sitting in the storeroom unused.  I find it easier to use my hands when I can actually get a feel of the dough.  I have many books on bread making but until I can master the basic techniques, I am not confident with the more elaborate recipes. 

Let me try to send you a message as I don't want to go off topic here. I've never sent a private message to anyone on this website before but will give it a try.  Thanks again.

very good and interesting cake. Where can I find this machine, especially online shopping (because I want to deliver to my country) ? Thanks.

many thanks for ur prompt answer :)

Yippe, if we have to make the new fresh batter each time to cook, how the hawker serve their customers ? because they don't know when customer come to them, maybe in 30 minutes for one customer and then next 1 hour for others. Isn't the hawker will make enough batter in a jar, so he can use it for next few hours ?

Yippe, I also get other Gai Daan Recipe, but not use Tapioca and Baking Soda. Their main ingredients are : flour, baking powder, custard powder, and bean powder. I still get confuse for the flour/powder, especially for Custard. Few people said, custard powder can be subtituted with Cornstarch (which one is the best : Cornstarch or Tapioca starch ?), is it true Yippe ?

By the way, I love this blog because it's quite active :)

Unfortunately I don't live in Hongkong :) So, it's very hard to find the Gai Daan Jai Hawker. From information that I got from Internet, some people said, we can keep the batter, but you have to keep it in airproof container. Ok Yippee, I will share in this blog if I get the information.  I forget to say, you have very cute kid picture :)

I've read several source about how to keep the batter, and many of them told : it must be kept in airproof container. But, I will try this suggestion myself. Oh ya Yippee, could you tell me how many Egg Puff can you make with Non-starter version recipe ? and why in that recipe there is no use of Vegetable oil/Cooking oil ?

Yippee, I've tried you recipe, but my Puffs was not crispy ( mushy). I don't know what could be the problem. Might be I mixed the yolk and egg white together (few recipes told to separate egg white when mixing to get bubble effect). or the Iron not hot enough when I put the batter.
Maybe you have suggestion for this problem :)