Egg Waffles 3 Or Gai Daan Jai Recipes

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EGG WAFFLES OR GAI DAAN JAI

Popular street food in Hong Kong. These are crispy on the outside and fluffy on the inside. Gai Daan Jai (Tsai) means Little Chicken Eggs. Other names include Puffe, Bubble Waffle, Eggettes, Egg Puffs and I am sure there are other names. Served for breakfast or an afternoon snack. Either served flat or rolled with fruit in the center. You must have a special egg waffle pan to make these. You can find a nice one at Williams Sonoma.

Provided by Ambervim

Categories     Breakfast

Time 10m

Yield 5 Egg Waffles

Number Of Ingredients 14



Egg Waffles or Gai Daan Jai image

Steps:

  • Whisk together egg yolks, milk, vanilla, butter and sugar until well combined.
  • In another bowl, whisk together the flour, baking powder, nutmeg and salt.
  • Bea egg whites to medium peaks.
  • Whisk egg yolk mixture into the flour mixture until there are no lumps.
  • Fold in one-third of the egg whites to the batter and stir until lightened.
  • Gently fold in the remaining egg whites in 2 additions.
  • Set a wire rack out.
  • Preheat both sides of the pan over medium heat until hot.
  • Lightly brush each side with oil an pur batter into the center of one side and swirl it out a bit. Immediately place the other side of the pan on top, flip the pan and cook for 2 minutes or a bit more.
  • Flip the pan over and cook until the waffle is golden brown on the other side - about 2+ minutes.
  • Open the pan and tip the egg waffle out onto the rack. Let it cool for a couple minutes before serving.
  • Repeat with remaining batter.
  • Sprinkle with a bit of powdered sugar and enjoy. Or put syrup on it.
  • Optionally, lay fresh fruit and/or coconut on one side and roll it up for a great hand held snack.
  • Be creative with the additions.
  • The cooking time is for 1 waffle.
  • Some people break apart the eggs. This is great for young children.

Nutrition Facts : Calories 358.2, Fat 18.4, SaturatedFat 10.3, Cholesterol 187.1, Sodium 410.7, Carbohydrate 38.3, Fiber 0.6, Sugar 10.6, Protein 8.4

4 eggs, separated
1/4 cup milk
1 tablespoon vanilla extract
6 tablespoons butter, melted
1/4 cup sugar
1 1/4 cups cake flour (use Cake Flour Substitute if you have none on hand)
1 1/2 teaspoons baking powder
1 pinch nutmeg, freshly grated
1/4 teaspoon salt
canola oil (for cooking, other veggie oil will work)
powdered sugar
syrup
fresh fruit
coconut

EGG WAFFLES 3 OR GAI DAAN JAI

Popular street food in Hong Kong. These are crispy on the outside and fluffy on the inside. Gai Daan Jai (Tsai) means Little Chicken Eggs. Other names include Puffe, Bubble Waffle, Eggettes, Egg Puffs and I am sure there are other names. Served for breakfast or an afternoon snack. Either served flat or rolled with fruit in the center. You must have a special egg waffle pan to make these. You can find a nice one at Williams Sonoma.

Provided by Ambervim

Categories     Breakfast

Time 9m

Yield 5 egg waffles

Number Of Ingredients 9



Egg Waffles 3 or Gai Daan Jai image

Steps:

  • Sift together the first 4 ingredients;
  • Beat the eggs and sugar.
  • Add milk and water.
  • Stir dry ingredients in, add oil last.
  • Heat both sides of griddle, add batter to about 80% full.
  • Close griddle and cook over medium heat for 2 minutes per side.
  • Remove with fork and serve immediately.
  • Cooking time is each egg waffle.

Nutrition Facts : Calories 320.2, Fat 8.1, SaturatedFat 1.7, Cholesterol 76.2, Sodium 128.1, Carbohydrate 56.2, Fiber 0.8, Sugar 28.4, Protein 5.9

5 ounces flour
1 1/4 teaspoons baking powder
1 ounce cornstarch
1 tablespoon custard powder (if you don't have this use vanilla pudding powder or just use more cornstarch)
5 ounces sugar
5 ounces water
2 eggs
2 tablespoons evaporated milk
2 tablespoons oil

HONG SHU GAI KEW

This is an age-old Cantonese inspired dish that dates back to 100 A.D. The recipe has rarely been shared in its entirety with anyone in general. So enjoy it and share with your best friends. Let me know how it goes, and if you have tweaks or suggestions that worked better for you.

Provided by Wadester

Categories     Poultry

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 26



Hong Shu Gai Kew image

Steps:

  • Thaw the boneless chicken about halfway, then cut into bite-sized chunks (It's easier to cut, when the meat is halfway frozen); place in bowl and let chicken thaw completely.
  • Combine the marinade ingredients of the honey, lime juice, ginger root, soy sauce, sherry and garlic, then pour over the chicken and mix thoroughly. Cover and let marinate in the refrigerator for at least an hour.
  • For the chicken batter, mix all ingredients (flour, cornstarch, baking powder, eggs, water and oil) together. Let stand for 10-15 minutes Then dip your chicken pieces in the batter.
  • Fry the battered chicken pieces in pre-heated peanut oil (about 1/2 inch of peanut oil), in a wok set on med-high temp, at about 375 degrees. Do not fry too many pieces all at once, or the chicken will stick together. About six-to-eight pieces at a time, works best.
  • Place fried chicken bites in a non-corrosive plastic container with a few layers of paper towels underneath them to absorb the oil. Do NOT cover the fried chicken pieces! If you do, this will make your chicken turn soft, and take away the crispiness.
  • Mix all sauce ingredients from above, except the sesame oil, in a bowl. Beat it with a fork until all of the cornstarch has dissolved thoroughly into the mix. Then set aside on the kitchen counter for now.
  • Now rinse and dry your wok, and place all vegetables in the wok, one at a time, in the following specific order:.
  • First, add the 1 T of sesame oil to the wok and set heat on medium. Now add the pea pods and stir-fry for about three minutes while gently stirring in about half of the sauce. Then add the drained water chestnuts, carrots and sliced bok choy stems and cook two-to-three more minutes. Then add the straw mushrooms while adding in the remaining sauce mixture, and cook another three minutes. (total cook time, 9-10 minutes).
  • Reduce your wok heat to low and add fried chicken pieces to top of wok ingredients. Continue to cook in wok another 5 mins, and then you are done. Do NOT cover the wok, in order to keep the chicken and vegetables from becoming too soft or over-cooked.
  • You are now done! (Pat yourself on the back.) Serve the dish with steamed rice if desired. Hong Shu Gai Kew is best served with hot tea or a glass of white wine, (In my humble opinion, at least.) Provide a bottle of soy sauce on the table, for those who like the dish or their rice with a kick of extra soy flavor.

2 lbs boneless chicken, cut into bite-sized pieces (white or dark meat, your preference)
4 ounces peanut oil, for frying
6 ounces fresh snow peas, with both ends trimmed, and side veins removed
16 ounces straw mushrooms, drained
8 ounces sliced water chestnuts, drained
4 ounces thinly sliced fresh carrots
4 ounces fresh bok choy, stems (the white, stalky part at the bottom of the bunch)
14 1/2 ounces chicken broth
1/4 cup of white sake
1 teaspoon salt
1/2 teaspoon Accent seasoning (optional, since some people are allergic to MSG, but I like it)
1 tablespoon sesame oil
2 tablespoons soy sauce
2 -4 tablespoons cornstarch (to make sauce to your own thickness preference)
2 tablespoons honey or 2 tablespoons brown sugar
1 tablespoon lime juice
4 tablespoons sherry wine
1 tablespoon minced fresh gingerroot
4 tablespoons soy sauce
1 tablespoon of minced garlic, preferably fresh, but bottled will do
1 cup flour
1/2 cup cornstarch
2 teaspoons baking powder
3 eggs, beaten
1/2 cup water
1 tablespoon oil

EGG WAFFLES 4 OR GAI DAAN JAI

Popular street food in Hong Kong. These are crispy on the outside and fluffy on the inside. Gai Daan Jai (Tsai) means Little Chicken Eggs. Other names include Puffe, Bubble Waffle, Eggettes, Egg Puffs and I am sure there are other names. Served for breakfast or an afternoon snack. Either served flat or rolled with fruit in the center. You must have a special egg waffle pan to make these. You can find a nice one at Williams Sonoma.

Provided by Ambervim

Categories     Breakfast

Time 12m

Yield 1 Batch

Number Of Ingredients 10



Egg Waffles 4 or Gai Daan Jai image

Steps:

  • In a large bowl, whisk together all the wet ingredients.
  • Add dry ingredients and mix until smooth.
  • Preheat both sides of the waffle pan and grease the pan with some oil.
  • When the waffle pan is hot, pour batter into one side, covering all the holes but leaving one row empty.
  • Place the other side of the pan on top and flip immediately.
  • Cook for about 3 1/2 to 4 minutes, depending on how hot your stove is.
  • Flip the pan and cook for another 3 1/2 to 4 minutes.
  • Transfer the waffle to a plate to cool and enjoy while it is still hot.
  • Time is each egg waffle. Watch carefully. You want them to be golden brown. May take less time.

2/3 cup all-purpose flour
3 1/2 tablespoons potato starch (corn starch will work)
1 teaspoon baking powder
1/3 cup sugar
1/4 cup evaporated milk
1/2 cup water
2 large eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2 tablespoons custard powder (or instant pudding powder)

EGG WAFFLES 2 OR GAI DAAN JAI

Popular street food in Hong Kong. These are crispy on the outside and fluffy on the inside. Gai Daan Jai (Tsai) means Little Chicken Eggs. Other names include Puffe, Bubble Waffle, Eggettes, Egg Puffs and I am sure there are other names. Served for breakfast or an afternoon snack. Either served flat or rolled with fruit in the center. You must have a special egg waffle pan to make these. You can find a nice one at Williams Sonoma.

Provided by Ambervim

Categories     Breakfast

Time 10m

Yield 5 egg waffles

Number Of Ingredients 14



Egg Waffles 2 or Gai Daan Jai image

Steps:

  • Whisk the flour, baking powder, custard powder, tapioca starch, and salt together in a small bowl and set aside.
  • Combine the eggs and sugar in a medium bowl and whisk together until smooth.
  • Add in the evaporated milk and water and whisk to combine.
  • Add in the flour mixture and whisk to combine, making sure that all the lumps are whisked out and the mixture is very smooth.
  • Add in the vanilla extract and vegetable oil and whisk to combine.
  • Cover the mixture and refrigerate for an hour to let thicken.
  • Spray each eggette plate with nonstick cooking spray and heat on a stove burner at medium until just hot - you don't want it scorching or the batter will cook too quickly when it hits the pan.
  • You can stir in any of the optional add-ins like the ones I listed above at this point, right before cooking the batter.
  • Pour about 3/4 cup of batter on one side of the egg waffle maker, spreading as evenly as possible. Place the other plate on top. Flip the pan over to let the mold fill evenly.
  • Cook for about 2 1/2 minutes, then flip and cook for another 2 1/2 minutes.
  • After the first trial eggette, you can adjust the heat and cooking time to get the doneness you want.
  • Turn the eggette out onto a wire rack to let cool slightly before eating.
  • Cooking time is for each egg waffle.

Nutrition Facts : Calories 498.9, Fat 20.4, SaturatedFat 5.7, Cholesterol 76.2, Sodium 265.4, Carbohydrate 74.5, Fiber 3.4, Sugar 49.4, Protein 8.8

1 cup flour
1 1/2 teaspoons baking powder
1 tablespoon custard powder (substitute with vanilla pudding powder or cornstarch and increase vanilla below)
2 tablespoons tapioca starch (substitute with cornstarch if you have none)
1/4 teaspoon salt
2 eggs
1 cup sugar
2 tablespoons evaporated milk
1/2 cup water
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1/2 cup bittersweet chocolate, shredded
1/2 cup chocolate chips, small (or crush them a bit)
1/2 cup black sesame seed, toasted

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