Does anyone have the recipe to make Chinese Egg Balls?

Question

Its a snack sold in China & Hong Kong and also in little shops that sell bubble tea in the US. Its made of an egg batter and poured on to a waffle iron or one that shapes the batter into little "egg balls". It comes out a cream color, crispy on the outside, and soft on the inside. Yum! I tried to find the recipe online but with no luck. Please help!

It's similar to the American waffle but has a lighter texter and taste. So people please do not respond with you're immature comments.

Answer 1

OK - I know exactly what you are talking about they are delicious!
But I have no idea what they call it - growing up, MOM used to make sponge cake - Steamed...a recipe follows for that...you might want to use the batter in a greased/nonstick Belgian Waffle maker instead of actually steaming it as a cake...it should be good! GOOD LUCK!

* 1 cup cake flour
* 1 tsp baking powder
* 1/4 tsp salt
* 5 eggs
* 1/2 teaspoon cream of tartar
* 3/4 cup sugar
* 1 tsp almond extract

PREPARATION:
Line a 9 X 9 inch cake pan with parchment paper. Prepare a wok for steaming.
Place the flour in a medium bowl. Sift in the baking powder and salt and set aside.
Separate the egg yolks and the egg whites.

In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly. Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract. Gradually add the flour mixture to the egg mixture, stirring. Mix thoroughly, but do not beat. Pour the batter into the cake pan. Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 40 minutes or until a toothpick comes out clean. Cool and turn over. Cut into squares.

Answer 2

i really like egg drop soup however it is fitter in case you cook dinner it, plenty of chinese language eating places upload msg and it isn't well for our well being. you'll do this recipe: INGREDIENTS four cups fowl broth, divided a million/eight teaspoon flooring ginger two tablespoons chopped contemporary chives a million/four teaspoon salt a million a million/two tablespoons cornstarch two eggs a million egg yolk DIRECTIONS Reserve three/four cup of fowl broth, and pour the leisure right into a giant saucepan. Stir the salt, ginger and chives into the saucepan, and convey to a rolling boil. In a cup or small bowl, stir in combination the rest broth and cornstarch till gentle. Set apart. In a small bowl, whisk the eggs and egg yolk in combination utilising a fork. Drizzle egg a bit at a time from the fork into the boiling broth combination. Egg will have to cook dinner instantly. Once the eggs had been dropped, stir within the cornstarch combination regularly till the soup is the preferred consistency.

Answer 3

Ingredients:

9 oz (250g) lean and fat pork
1 oz (25g) golden needles, soaked in hot water
1 egg, beaten
2 oz (50g) Chinese cabbage hearts, coarsely chopped
1/2 tsp. scallions, chopped
2 oz (50g) cellophane noodles (flour or bean threads), soaked in warm water
1/2 tsp. ginger , chopped
1 tsp. sesame oil
2 tbsp cornstarch (corn flour) dissolved in 2 tbsp water
1/4 tsp. ground Sichuan peppercorn
4 cups (1 litre) meat broth 1/4 tsp. MSG (optional)
2 tsp. salt, or to taste
1 oz (25g) wood ears, reconstituted in hot water

Directions:

1. Mince the pork, if not already ground, and mix well with the scallions, ginger, egg, corn starch, 3 1/2 fl oz (100ml) of the broth, and 1/2 tsp. of the salt.

2. Heat the remaining broth to a boil, then turn the heat to low. While the broth is heating make small meatballs, about 3/4 - inch (2 cm ) in diameter.

3. Add the meatballs to broth one by one , and simmer until done.

4. Skim the foam from the broth and add the wood ears, golden needles, cabbage hearts and cellophane

5. Skim the foam from the broth and add the wood ears, golden needles, cabbage hearts and cellophane noodles. Bring to a boil and add the pepper and MSG (optional), sprinkle the sesame oil on the broth remove and serve.

Answer 4

Ewwww

Answer 5

go to allrecipes.com or cooks.com!

Answer 6

eeww