When it comes to breakfast especially over a holiday weekend, I usually bring out my stove-top waffle iron to make these crunchy yet soft egg waffles as a treat for the family. They're not hard to make but it does require a few tries to get the temperature settings just right. My waffle iron is almost 15 years old but since this purchase, you can purchase electric egg waffle makers which I would imagine allow for more temperature control. If you have one of these irons I'm sure you'll know just how fun these are to eat!
While I didn't grow up eating these in Singapore, they have since however become largely popular across Asia, having first popularized this waffle in Hong Kong. I've seen them served as is, with powdered sugar or rolled up like a waffle cone and stuffed with ice cream. We love it with natural pandan extract for that taste of home, and a sprinkling of powdered sugar. But eat it like any way you wish (we love eating each bubble separately) and you won't be disappointed.
Pandan is a herbaceous plant that has been cultivated for home cooks in both South and Southeast Asia for centuries and imparts flavors of vanilla, coconut, and rose. This grassy plant, with its long blade-like leaves, is no longer found in abundance in the wild but is easily grown at home with just a little bit of care. Pandan is used in both savory and sweet dishes in Singapore and across the region. You can read all about it on this blog article I wrote for King Arthur Baking Company here.
Breakfast for dessert? Or dessert for breakfast? Either way, these soft yet crunchy Hong Kong-style egg waffles are perfect any time of day!
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