Snack · Griddled in a mold
Gai Daan Jai (Egg Waffle)
Photo via Pexels/Unsplash — free for commercial use
One popular origin story says the snack was invented by grocers trying to use up eggs customers had rejected for being cracked.
A thin, eggy batter is poured into a hinged, honeycomb-patterned iron mold and cooked over a flame until crisp outside and soft inside, folded into a paper bag hot.
Why it's made this way: Post-war Hong Kong grocers are said to have improvised the mold and batter as a low-waste way to use imperfect eggs.
Roughly what's in it
320kcal
7gprotein
48gcarbs
11gfat
Estimated per typical street-vendor portion — not lab-tested.
More from China
Roujiamo (Braised Pork in Flatbread)
Chuan'r (Grilled Meat Skewers)
Youtiao (Fried Dough Stick)
Tanghulu (Candied Hawthorn Skewers)
Malatang (Self-Serve Spicy Broth)
Beibingyang (北冰洋) Orange Soda
Part of World of Street Food — 690 dishes from 118 countries.
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Photo credits.