Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
annachan

Eggettes!

Recommended Posts

Eggettes (gai daan jai) have recently sprung onto the market in San Francisco. After trying several places, I've finally found one that made something close to the ones in Hong Kong. I actually have an old fashion eggettes maker at home but was not successful the time I tried it a while ago. Having had some good eggettes last night has sparked my interest in trying it out again.

So, anyone have a recipe out there for eggettes? How about a source for the new digital eggettes maker?

:blink::unsure::wacko:

eggettes.jpg

Share this post


Link to post
Share on other sites

Neverheard of Eggettes, but those look suspiciously like what are sold from stands and pushcarts in NY's Chinatown as Hong Kong Cakes. No recipe here, but I have watchen them pour the batter into very old fashioned cast iron cake makers. All of the makers I've seen have been circular.


Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

Share this post


Link to post
Share on other sites

I have never made that before, but I would imagine the batter is a simple mixture of flour, egg, milk, maybe water, with a pinch of salt.

These eggettes are not that different from waffles.


W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

Interesting! I just googled gai daan jai and this was the only reference found.

Share this post


Link to post
Share on other sites

food3.jpg

RECIPE #1

Flour .................... 5 oz

Baking powder ...... 1 1/4 tsp (it says 5/4 tsp)

Cornstarch ............ 1 oz

Custard power ....... 1 tbsp

Sugar .................... 5 oz

Water .................... 5 oz

Eggs ...................... 2

Evaporated milk...... 2 tbsp

Oil ......................... 2 tbsp

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.

RECIPE #2

http://rthk27.rthk.org.hk:62500/mdc/cityue...5cuen/food3.htm

Flour ............... 100 g ... 4 oz

Baking powder ... 1 tsp ... 1 tsp

Cornstarch ..........25 g ... 1 oz

Custard power ... 1 tbsp

Sugar ............... 100 g ... 4 oz

Water ............... 125 ml .. 4 oz

Eggs ..................2

Evaporated milk .. 60 ml ...2 oz

Oil .................... 2 tbsp

The same instructions as above except the oil is added by brushing onto

the griddle before each batch.

As with pancakes or waffles, griddles tend to stick for the first 2 or 3 batches after which it should become seasoned.


Edited by mudbug (log)

Share this post


Link to post
Share on other sites
food3.jpg

RECIPE #1

Flour .................... 5 oz

Baking powder ...... 1 1/4 tsp (it says 5/4 tsp)

Cornstarch ............ 1 oz

Custard power ....... 1 tbsp

Sugar .................... 5 oz

Water .................... 5 oz

Eggs ...................... 2

Evaporated milk...... 2 tbsp

Oil ......................... 2 tbsp

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.

RECIPE #2

http://rthk27.rthk.org.hk:62500/mdc/cityue...5cuen/food3.htm

Flour  ...............  100 g ... 4 oz

Baking powder ... 1 tsp ... 1 tsp

Cornstarch ..........25 g ... 1 oz

Custard power ... 1 tbsp

Sugar ............... 100 g ... 4 oz

Water ............... 125 ml .. 4 oz

Eggs ..................2

Evaporated milk .. 60 ml ...2 oz

Oil .................... 2 tbsp

The same instructions as above except the oil is added by brushing onto

the griddle before each batch.

As with pancakes or waffles, griddles tend to stick for the first 2 or 3 batches after which it should become seasoned.

Thanks, Mudbug! Will give those a try and report back!

Share this post


Link to post
Share on other sites

Just tried the second recipe tonight. It didn't turn out too well. I think one of the problem is getting the temp right. Also, it turned out a little on the sweet side.

Guess I will play with the recipes some more.

Share this post


Link to post
Share on other sites
Thanks, Mudbug! Will give those a try and report back!

Looking forward to it!

Share this post


Link to post
Share on other sites
Just tried the second recipe tonight. It didn't turn out too well. I think one of the problem is getting the temp right. Also, it turned out a little on the sweet side.

I didn't read the recipe in detail. Now you mentioned it, both recipes use 1:1 ratio for flour and sugar. Wow! That's a lot of sugar! Reduce it down to 3:1 may be... I am not a baker, just used my general cooking experience.


W.K. Leung ("Ah Leung") aka "hzrt8w"

Share this post


Link to post
Share on other sites

Interesting... yes, try it again and let us know so we can tweak the recipe.

Share this post


Link to post
Share on other sites

Some of the gai dan jai here taste of coconut - you might want to try substituting coconut milk for some of the liquid. You'd have to reduce the sugar even more.

I've often watched the vendors make it. They open the iron and pour batter on about half of the lower half of the iron (so there's batter in roughly about 1/4 of the total iron). Then they close it and turn it over and over several times which distributes the batter thinly. The excess oozes out of the sides and they scrape it off. You'll have to practice before you're able to pour in the right amount of batter.

Another thing is that the best gai dan jai is made over coals - they take on a smoky flavour. But that wouldn't be very feasible.

Share this post


Link to post
Share on other sites
They open the iron and pour batter on about half of the lower half of the iron (so there's batter in roughly about 1/4 of the total iron). Then they close it and turn it over and over several times which distributes the batter thinly. The excess oozes out of the sides and they scrape it off.

Where do you find the iron?

Share this post


Link to post
Share on other sites
They open the iron and pour batter on about half of the lower half of the iron (so there's batter in roughly about 1/4 of the total iron). Then they close it and turn it over and over several times which distributes the batter thinly. The excess oozes out of the sides and they scrape it off.

Where do you find the iron?

I don't have an iron - I just buy the gai dan jai from street vendors. They're quite common here.

Share this post


Link to post
Share on other sites

I'm so glad that other people are trying to find a recipe for these. In NYC's Chinatown, I used to buy them on Moscou Street where they were called "Hong Kong Egg Cakes" and I did tons of google searches to try and find out a recipe. With the name "Gai Dan Jai", google returned more sites. Here's a recipe that the writer says came from a Chinese cookbook (and hasn't already been shown in earlier posts here.) I was surprised to find no salt, or flavoring in the recipe.

Here's the link:

google asian food eggette link

Here's the recipe from the link:

Hong Kong "Little Eggs"

6 eggs

6 oz. sugar

6 oz water

6 oz white flour

1/2 oz corn starch

1/2 teaspoon baking powder

Cream eggs and sugar until fluffy. Add water. Sift dry ingredients into

egg mixture. Grease mold and heat until *very hot* before swiftly pouring

in batter, filling each depression about 60% full. Close mold tightly and

immediately invert pan in different directions to ensure even coverage

of batter on all sides. Then place pan over low heat for about 3 minutes

on each side.

jayne

Share this post


Link to post
Share on other sites
They open the iron and pour batter on about half of the lower half of the iron (so there's batter in roughly about 1/4 of the total iron). Then they close it and turn it over and over several times which distributes the batter thinly. The excess oozes out of the sides and they scrape it off.

Where do you find the iron?

I have an iron....my mom brought it back for me from Hong Kong.... :raz:

Share this post


Link to post
Share on other sites
Some of the gai dan jai here taste of coconut - you might want to try substituting coconut milk for some of the liquid.

Recently, flavored eggettes have gotten popluar. When I was in Hong Kong last year, I saw chocolate, strawberry, coconut and something else. I've also seen honeydew ones over here. I haven't seen it yet, but I would imagine a coffee flavor one to taste good or even green tea.

Share this post


Link to post
Share on other sites

annachan,

Where did you get the custard powder? What does the packaging look like?

Share this post


Link to post
Share on other sites
annachan,

Where did you get the custard powder? What does the packaging look like?

I've been meaning to ask you, where did you get custard powder from? I went to the website you directed me to and didn't see custard powder as an ingredient. The dry ingredient were flour, starch (I used corn starch) and baking powder. Well, I showed the recipe to my mom and that how she interrupted the recipe....

Share this post


Link to post
Share on other sites
annachan,

Where did you get the custard powder? What does the packaging look like?

I've been meaning to ask you, where did you get custard powder from?

From the recipes I posted for you in URL=http://forums.egullet.org/index.php?showtopic=71828#]Post #5 above

I've never made them and I don't have the proper iron. Actually, I've never eaten them because I've never even seen them.

How thick are these things? I wonder how a pizzelle iron would work with the same batter, probably too flat to yield the proper texture...

Share this post


Link to post
Share on other sites
annachan,

Where did you get the custard powder? What does the packaging look like?

I've been meaning to ask you, where did you get custard powder from?

From the recipes I posted for you in URL=http://forums.egullet.org/index.php?showtopic=71828#]Post #5 above

I've never made them and I don't have the proper iron. Actually, I've never eaten them because I've never even seen them.

How thick are these things? I wonder how a pizzelle iron would work with the same batter, probably too flat to yield the proper texture...

Don't think a pizzelle iron would work. Eggettes are in the shape of eggs. The outside is crispy and the inside is half empty with a more custard like filling.

Share this post


Link to post
Share on other sites

I see. Sounds pretty good.

So basically, the custard powder is a key ingredient that we need to find. (Anyone?)

[No need to quote, actually makes the thread a little cluttered.]

Share this post


Link to post
Share on other sites

Would this be the same custard powder as "Bird's Custard Powder". I use this for trifle, but not sure if it would be the same.


Dejah

www.hillmanweb.com

Share this post


Link to post
Share on other sites

Look for Bird's Custard powder in the dessert aisle or baking products aisle, in any supermarket, mudbug.


Edited by Dejah (log)

Dejah

www.hillmanweb.com

Share this post


Link to post
Share on other sites
Look for Bird's Custard powder in the dessert aisle or baking products aisle, in any supermarket, mudbug.

Thank you Dejah, it's on my shopping list.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Chocolatemelter
      Hey everyone.
       
      So im looking for the most affordable chocolate shaking table that actually works.. does anyone have experience with the ones from AliBaba or china in general?
       
      i bought a $100 dental table from amazon but i guess its not the right hrtz cause it kinda works, but not well enough.
       
      im looking in the $500 range or under.. any advice? Thanks
    • By liuzhou
      Perhaps the food-related question I get asked most through my blog is “What's it like for vegetarians and vegans in China. The same question came up recently on another thread, so I put this together. Hope it's useful. It would also, be great to hear other people's experience and solutions.
       
      For the sake of typing convenience I’m going to conflate 'vegetarians and vegan' into just 'vegetarian' except where strictly relevant.
       
      First a declaration of non-interest. I am very carnivorous, but I have known vegetarians who have passed through China, some staying only a few weeks, others staying for years. Being vegetarian in China is a complicated issue. In some ways, China is probably one of the best countries in which to be vegetarian. In other ways, it is one of the worst.
       
      I spent a couple of years in Gorbachev-era Russia and saw the empty supermarkets and markets. I saw people line up for hours to buy a bit of bread.  So, when I first came to China, I kind of expected the same. Instead, the first market I visited astounded me. The place was piled high with food, including around 30 different types of tofu, countless varieties of steamed buns and flat breads and scores of different vegetables, both fresh and preserved, most of which I didn't recognise. And so cheap I could hardly convert into any western currency. If you are able to self-cater then China is heaven for vegetarians. For short term visitors dependent on restaurants or street food, the story is very different.
       
      Despite the perception of a Buddhist tradition (not that strong, actually), very few Chinese are vegetarian and many just do not understand the concept. Explaining in a restaurant that you don't eat meat is no guarantee that you won't be served meat.
       
      Meat is seen in China as a status symbol. If you are rich, you eat more meat. And everyone knows all foreigners are rich, so of course they eat meat! Meat eating is very much on the rise as China gets more rich - even to the extent of worrying many economists, food scientists etc. who fear the demand is pushing up prices and is environmentally dangerous. But that's another issue. Obesity is also more and more of a problem.
      Banquet meals as served in large hotels and banquet dedicated restaurants will typically have a lot more meat dishes than a smaller family restaurant. Also, the amount of meat in any dish will be greater in the banquet style places.
       
      Traditional Chinese cooking is/was very vegetable orientated. I still see my neighbours come home from the market with their catch of greenery every morning. However, whereas meat wasn't the central component of dinner, it was used almost as a condiment or seasoning. Your stir fried tofu dish may come with a scattering of ground pork on top, for example. This will not usually be mentioned on the menu. Simple stir fried vegetables are often cooked in lard (pig fat) to 'improve' the flavour.
       
      Another problem is that the Chinese word for meat (肉), when used on its own refers to pork. Other meats are specified, eg (beef) is 牛肉, literally cattle meat. What this means is that when you say you don't eat meat, they often think you mean you don't eat pork (something they do understand from the Chinese Muslim community), so they rush off to the kitchen and cook you up some stir fried chicken! I've actually heard a waitress saying to someone that chicken isn't meat. Also, few Chinese wait staff or cooks seem to know that ham is pig meat. I have also had a waitress argue ferociously with me that the unasked for ham in a dish of egg fried rice wasn't meat.
       
      Also, Chinese restaurant dishes are often given have really flowery, poetic names which tell you nothing of the contents. Chinese speakers have to ask. One dish on my local restaurant menu reads “Maternal Grandmother's Fluttering Fragrance.” It is, of course, spicy pork ribs!
       
      Away from the tourist places, where you probably don't want to be eating anyway, very few restaurants will have translations of any sort. Even the best places' translations will be indecipherable. I have been in restaurants where they have supplied an “English menu”, but if I didn't know Chinese would have been unable to order anything. It was gibberish.
       
      To go back to Buddhism and Taoism, it is a mistake to assume that genuine followers of either (or more usually a mix of the two) are necessarily vegetarian. Many Chinese Buddhists are not. In fact, the Dalai Lama states in his autobiography that he is not vegetarian. It would be very difficult to survive in Tibet on a vegetarian diet.
       
      There are vegetarian restaurants in many places (although the ones around where I am never seem to last more than six months). In the larger cities such as Beijing and Shanghai they are more easily findable.
       
      Curiously, many of these restaurants make a point of emulating meat dishes. The menu reads like any meat using restaurant, but the “meat” is made from vegetable substitutes (often wheat gluten or konjac based).
       
      To be continued
    • By liuzhou
      I know a few people here know her already, but for those that don't, she is simply the best creator of Chinese food and rural life videos. It's not what you will find in your local Bamboo Hut! It's what Chinese people eat!
       
      Here is her latest, posted today. This is what all my neighbours are doing right now in preparation for Spring Festival (Chinese New Year to the Lantern Festival 15 days later), although few are doing it as elegantly as she does!
       
       
      Everything she posts is worth watching if you have any interest in food.
       
    • By liuzhou
      Wowotou buns ( 窝窝头 wō wō tóu), also known more simply as wō tóu are originally from northern China. The name means "nest" and they come in many forms. These are the ones I use. As you can see, they are usually stuffed with whatever the cook decides. These are stuffed with spicy pork and pickled greens, but I've also served them with a seafood stuffing.
       

       
      This is the recipe I usually use.
       
       窝窝头
       
      350 grams all-purpose/plain flour
      150 grams black soya bean flour
      3 grams instant yeast
      260 grams  milk
       
      Mix the flours well, dissolve the yeast in the milk and stir into the flour until a dough forms. Knead the dough until smooth. Cover with plastic
      wrap and leave in a warm place until double in size.
       
      Sprinkle flour on the chopping board, knead the dough, adding more flour if too wet. until all air is expelled and the dough has a smooth surface.
       
      Form the dough into six even-sized balls and rub between the palms until smooth and round. Flatten slightly, then use your thumb to press the dough into a nest shape.
       
      Steam covered for 30-35 minutes.
       
      Note: The flours used vary a lot. Corn or sorghum flours are very popular, but I don't like corn and sorghum isn't the easiest to find here in southern China. Use what you like, but the overall quantity for this recipe should be 500 grams. It has been suggested that pure corn flour is too sticky, so probably best to mix it with regular wheat flour.
       
      They freeze well.
       
      Recipe adapted from 念念不忘的面食  by 刘哲菲 (Unforgettable Wheat Foods by Liu Zhefei). This isn't a direct translation, but retelling of the gist. Any errors are mine. Not Ms. Liu's.
    • By liuzhou
      This arose from this topic, where initially @Anna N asked about tea not being served at the celebratory meal I attended. I answered that it is uncommon for tea to be served with meals (with one major exception). I was then asked for further elucidation by @Smithy. I did start replying on the topic but the answer got longer than I anticipated and was getting away from the originally intended topic about one specific meal. So here were are..
       
      I'd say there are four components to tea drinking in China.

      a) When you arrive at a restaurant, you are often given a pot of tea which people will sip while contemplating the menu and waiting for other  guests to arrive. Dining out is very much a group activity, in the main. When everyone is there and the food dishes start to arrive the tea is nearly always forgotten about. The tea served like this will often be a fairly cheap, common brand - usually green.
       
      You also may be given a cup of tea in a shop if your purchase is a complicated one. I recently bought a new lap top and the shop assistant handed me tea to sip as she took down the details of my requirements. Also, I recently had my eyes re-tested in order to get new spectacles. Again, a cup of tea was provided. Visit someone in an office or have a formal meeting and tea or water will be provided.
       
      b) You see people walking about with large flasks (not necessarily vacuum flasks) of tea which they sip during the day to rehydrate themselves. Taxi drivers, bus drivers, shop keepers etc all have their tea flask.  Of course, the tea goes cold. I have a vacuum flask, but seldom use it - not a big tea fan. There are shops just dedicated to selling the drinks flasks.
       
      c) There has been a recent fashion for milk tea and bubble tea here, two trends imported from Hong Kong and Taiwan respectively. It is sold from kiosks and mainly attracts younger customers. McDonald's and KFC both do milk and bubble teas.
       

      Bubble and Milk Tea Stall
       

      And Another
       

      And another - there are hundreds of them around!
       

      McDonald's Ice Cream and Drinks Kiosk.


      McDonald's Milk Tea Ad
       
      d) There are very formal tea tastings and tea ceremonies, similar in many ways to western wine tastings. These usually take place in tea houses where you can sample teas and purchase the tea for home use. These places can be expensive and some rare teas attract staggering prices. The places doing this pride themselves on preparing the tea perfectly and have their special rituals. I've been a few times, usually with friends, but it's not really my thing. Below is one of the oldest serious tea houses in the city. As you can see, they don't go out of their way to attract custom. Their name implies they are an educational service as much as anything else. Very expensive!
       

      Tea House

      Supermarkets and corner shops carry very little tea. This is the entire tea shelving in my local supermarket. Mostly locally grown green tea.
       

       

      Local Guangxi Tea
       
      The most expensive in the supermarket was this Pu-er Tea (普洱茶 pǔ ěr chá) from Yunnan province. It works out at ¥0.32per gram as opposed to ¥0.08 for the local stuff. However, in the tea houses, prices can go much, much higher!
       

       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...