雞蛋仔、缽仔糕、白糖糕這些在大街小巷都可以嚐到的小吃，每一樣都滿懷著香港市民的集體回憶。今集嘉賓主持龔慈恩會親手嘗試炮製雞蛋仔、白糖糕等美味小吃，揭開這些美食歷久不衰的原因。例如：雞蛋仔的最高境界「半邊殼」究竟是甚麼？缽仔糕為何要挑一些有「肚臍」的才好吃？白糖糕為何滿佈氣孔才是佳品？

雞蛋仔

蟬聯米芝蓮 雞蛋仔店靠專注 | 晴報Sky Post:

【晴報專訊】新一份米芝蓮指南前日公布，20間平民小食店再獲推薦，多間小店老闆都指「專注」是「蟬聯」的關鍵，樣樣親力親為確保食品質素。惟他們均指，近年工資、食材及租金看漲，但市道不好，加上始終是「街坊生意」，故未有因米芝蓮光環而大幅加價。
再獲殊榮的北角雞蛋仔店利強記廖老闆坦言，加價空間不大，雖然現時假日可賣出300、400底雞蛋仔和格仔餅，去年亦僅加1元，但旗下7間分店都被加租10至20％，要到年底才考慮是否加價抗衡租金，「做開街坊生意，無理由一得獎就加價；反而去年加了兩次人工。」
廖又笑謂，能「蟬聯」米芝蓮的秘訣與專注有關：「我們只做原味，在工場開料亦堅持每日試味，確保品質；好多對手做幾種口味反而做不住。」
'via Blog this'

摩芽鷄蛋仔
More Eggettas

This is our favorite snacks in Hong Kong from old days till now. The best with crispy outside, but spongy inside, a bit chewy with the egg flavour.

Hong Kong Egg Waffles | Kirbie's Cravings | A San Diego food & travel blog

FUNG BROS RESTAURANT - HONG KONG EGG WAFFLE POP-UP!

Hong Kong snacks is a small business, the rent of a small shop is always more expensive than a large shop comparing by dollars per square meter. Why every time many tourists ask the shop is disappear when they return only in few months? It is because the rent can be increase from US$5,000 to $11,000 per month in the same year. The price for a piece of Gai Daan Jai is only selling at US$1.5 but need to spend 8 minutes in the molding not even mention about the preparation beforehand.

Shop owner can either increase the price, or working harder from 10 hours to 12 hours, but you should understand that 1 minutes has only 60 seconds in our Earth. Shop owner also need to work faster with 2 hands seems a 4-hands persons during the peak hours. Last, you will see how exhausted a day and I seldom see a shop is willing to closed one single day in the whole year. That's will be the Chinese New Year if it counts.

The rent of Fung Gei (豐記雞蛋仔) Gai Daan Jai shop in 2014 is US$25,641/month, thus he need to share half of the shop to other selling Pearl Milk Tea.

What's eating Gai Daan Jai the most, not local Hong Kong people nor tourists like you, but the property owners will bite more than half of the piece before the shop owner hands it to you.

In the early 1950s, egg waffles firstly appeared in Hong Kong and have since become a popular street snack. People back then didn't want to waste broken eggs which could not be sold to customers, so they created the egg shaped iron machine and blended egg with milk and flour to make this meaningful and tasty waffle.

Hong Kong egg waffles look deceptively easy to make, but attempts to reproduce that street-side flavor at home often disappoint. We usually find ourselves returning to these gai daan jai vendors eat again.

Unlike the fancy electricity-powered waffle makers that are used throughout the city, 73-year-old Ah Bak (an endearment for "old man," as the vendor is known) uses a frills-free set up of burning charcoal and well-worn waffle moulds.

This most famous egg waffles - a spherical egg-based waffle with an eggy leavened batter cooked between two plates of semi-spherical cells by its original Cantonese name, gai daan jai (鷄蛋仔) which was originated and invented in Hong Kong.

Now it stirs up the world with the names such as Eggettes, Eggloo or Hong Kong Style Egg Waffle Ice Cream Cones...etc.

What make it different with the traditional grid cake with square pattern? The oval egg-shape is crucial factor to make it different, only the experience maker know the trick that one side should be cook longer to leave a spongy egg-yolk-alike inside of each gai daan jai, see the picture.

You can select the crispy of chewy depends on your own recipe and eating method, especially the trendy of fusion recipes vs original traditional taste. However, if you drop by Hong Kong, it is a must to taste the original eggy flavor that's still the best selling type overall.


Reference: WIKI and
Gai daan tsai challenge: The quest for Hong Kong's best egg waffle by Charmaine Mok
http://travel.cnn.com/hong-kong/eat/hong-kong-egg-waffles-885080/

【Dictionary】
English : Gai Daan Jai, Egg puffs, Eggettes, Eggloo
香港叫：雞蛋仔

Are puffle cones the new cronut? Ice cream wrapped in supersized waffles are sending dessert lovers into a frenzy

Read more: http://www.dailymail.co.uk/femail/food/article-3201554/Puffle-cones-Cauldron-Ice-cream-parlour-sending-dessert-lovers-frenzy.html#ixzz48Rf65eDX
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What do you think about this snack? a fusion snack or mutant snack?

We will discuss not just the recipes, but methods and procedures in few ways:
1. Traditional method 傳統
2. Ancient method 古法
3. New/Creative method 創新
4. Fusion method 融匯
5. Mutant method 變種

Comments are welcome!