What is the place of origin listed for the egg waffle?

The place of origin listed for the egg waffle is Hong Kong.

Known in Cantonese as gai daan jai, the egg waffle is a distinctive Hong Kong street snack made from a sweet, egg-rich batter. It is cooked in a special griddle with many small, round cells, producing a sheet of crisp-edged bubbles that are soft and cake-like inside. A typical waffle may contain roughly 20 to 35 individual balls.

Egg waffles became especially popular in Hong Kong during the 1950s, when vendors cooked them over coal-fired stoves at street kiosks. Their exact invention story is less certain. Popular accounts connect them either to using imperfect or inexpensive eggs, or to creating a shaped snack during the postwar period when ingredients were scarce.

Macau is a common mix-up because egg waffles are also popular there, and the snack has spread internationally under names such as bubble waffle, egg puff, eggette, and puffle. Those later versions do not change its listed origin: the traditional form is associated with Hong Kong.