Bubble Waffle (sometimes referred to as egg puffs or eggettes) is an iconic street snack in Hong Kong. The origins of the bubble waffle or gai daan jai (which literally translates to little chicken egg) was invented in the early 1950s. The sweet, eggy waffle-like batter is cooked between two plates of semi-spherical cells. The end result is a golden cake of miniature egg-shaped balls attached to each other like a piece of oversized bubble wrap. Traditionally, the bubble waffle is best served hot eaten plain, which is the original flavor. However you eat them, just do it quickly. The bubble waffle is only good while fresh.