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So there I was, scrolling Instagram at 11 PM (don’t judge), when these weird bubble-covered waffles kept popping up on my feed. I mean, what even are those puffy little golden orbs? Turns out they’re called bubble egg waffles, and after three failed attempts that left my kitchen looking like a flour bomb went off, I finally cracked the code.
My seven-year-old nephew calls them “alien waffles.” Fair enough.
Listen, I’m not gonna lie to you – these aren’t your grandma’s Sunday waffles. They’re Hong Kong street food that somehow made it to suburban kitchens, and honestly? I’m here for it. The first time I nailed the recipe, my neighbor Steve came over asking what smelled so good. Now he shows up every Saturday morning with coffee.
Smart man.
What You Need for Bubble Egg Waffles
- 2 eggs (room temperature works best)
- ½ cup sugar (100g if you’re fancy with a scale)
- ¾ cup regular flour (95g)
- ¼ cup cornstarch – this is KEY, don’t skip it (30g)
- ½ teaspoon baking powder
- ¼ teaspoon vanilla (the real stuff, not imitation)
- ⅓ cup milk (80ml) – whole milk, please
- 2 tablespoons vegetable oil (30ml)
- Tiny pinch of salt
- Cooking spray (trust me on this)
That cornstarch? It’s what makes these crispy on the outside but soft inside. Learned that the hard way after making chewy disasters twice.
How to Make Perfect Bubble Egg Waffles
- Get your bubble waffle maker heating up first thing.
- Beat those eggs and sugar like your life depends on it – 2 full minutes.
- Mix all the dry stuff in another bowl while you’re waiting.
- Pour vanilla and milk into the egg mixture, but don’t go crazy stirring.
- Dump the flour mixture in there and fold it together gently.
- Add that oil and mix until it looks smooth.
- Spray your waffle iron – both sides, don’t be stingy.
- Scoop about ⅓ cup batter right in the center.
- Close it up and wait 3-4 minutes until they’re golden.
- Lift them out super carefully – they’re fragile when hot!
The smell when they’re cooking? Pure magic. Like vanilla cookies and fresh bread had a baby.
My Hard-Learned Tips & Cool Variations
Here’s what I wish someone told me before I wasted half a dozen eggs: let that waffle iron get properly hot. I used to rush this step and end up with flat, sad circles instead of those gorgeous puffy bubbles we’re after.
Matcha version: Add half a teaspoon of matcha powder to the dry ingredients. Makes them this beautiful green color that looks super fancy but takes zero extra effort.
Chocolate chip madness: Fold in a handful of mini chocolate chips right before cooking. My kids go absolutely nuts for these, especially when we’re watching Saturday morning cartoons together.
The batter benefits from sitting for about 5 minutes before you use it. Something about the flour relaxing – I don’t know the science, but it works.
Pro move: Make extra batter and keep it in the fridge. It’s good for two days, and Sunday morning waffle emergencies are real.
Keeping Your Bubble Egg Waffles Fresh
Pop leftover waffles in the fridge for up to 4 days in any container with a lid. When you want to eat them again, either microwave for 30 seconds or stick them in a 350°F oven for a couple minutes. They won’t be quite as crispy as fresh ones, but they’re still delicious.
Food safety stuff: don’t leave these sitting out for more than 2 hours. Nobody wants food poisoning from breakfast food.
Nutrition Facts & Serving Ideas
Each waffle (recipe makes 4 big ones) has roughly:
- 185 calories
- 28g carbs
- 5g protein
- 6g fat
- 1g fiber
- 13g sugar
These things are perfect little pockets for literally anything. I’ve done the traditional honey-and-sesame-seeds thing, but honestly? My favorite is cream cheese and everything bagel seasoning. Sounds weird, tastes incredible.
Sweet options: maple syrup, fresh berries, whipped cream, Nutella (obviously).
Savory route: scrambled eggs, bacon bits, even leftover fried chicken if you’re feeling adventurous.
The texture is what gets me every time – that crispy shell giving way to soft, eggy goodness inside.
Questions Everyone Asks Me
Can I use a regular waffle maker? Nope, sorry. Those round bubble plates are what create the magic. I tried using my old square waffle iron once and got… well, square waffles. Still tasty, but not the same thing at all.
Why do mine come out flat? Usually because the iron wasn’t hot enough or you didn’t beat the eggs long enough. Those eggs need to be fluffy and pale before you add anything else.
Freezer-friendly? Absolutely! I freeze them individually on a baking sheet first, then toss them in a freezer bag. They keep for months and toast up beautifully straight from frozen.
Been cooking comfort food in my Halifax kitchen for way too many years to count, always looking for the next thing that’ll make my family smile at breakfast.
