The egg waffle originated in Hong Kong. Known in Cantonese as gai daan jai, it is a sweet, egg-rich street snack cooked in a special pan that forms many small, round puffs.
The snack became popular at Hong Kong street stalls in the 1950s. Its unusual shape gave vendors a practical way to sell a distinctive treat, while the crisp outside and soft, cake-like centers made it especially appealing when served hot.
Egg waffles are also called bubble waffles, egg puffs, eggettes, or Hong Kong waffles. Macau has its own strong egg-waffle culture, which can cause confusion, but the traditional snack’s place of origin is Hong Kong—not Singapore or Taipei.
The batter commonly includes eggs, sugar, flour, and evaporated milk. Modern versions may contain flavors such as chocolate, green tea, pandan, or purple sweet potato, and international dessert shops often serve them with fruit or ice cream.