This is Eggette by The Peak Hong Kong Cafe, a Hong Kong-style dessert and snack shop specialising in eggettes.
Original Eggette ($9.00)
The original eggette had a good internal texture, with the main limitation arising from how it was held after cooking. As it was made to order and there was limited weekday lunchtime foot traffic, it did not have sufficient time to cool before being placed in the paper bag. Residual heat and steam therefore softened the exterior relatively quickly, causing it to lose much of its initial crispness.
It was best eaten immediately after being removed from the bag, while the exterior remained crisp against the softer interior. The structure could, however, be restored effectively in an air fryer, which produced a persistent crunch that lasted considerably longer than the original. This suggested that the underlying preparation was sound, with the main weakness being the interaction between residual heat, packaging and holding time rather than the cooked structure itself.
Red Bean Eggette ($11.00)
The red bean version followed the same basic structure as the original, with red bean adding a touch of sweetness and a slightly sticky quality to the exterior. Some of the red beans remained insufficiently cooked, giving them a hard, chewy texture rather than the softer, earthy-starchy character expected from properly cooked red bean. The richer sweetness also shifted the profile away from the more straightforward original.
Overall, the eggettes were defined by a sound soft interior and a crisp exterior that was highly dependent on immediate consumption and post-cooking handling. The Original Eggette was the stronger of the two, particularly when eaten immediately or briefly recrisped in an air fryer.
Eggette by The Peak Hong Kong Cafe is located at Shop G8A, 683 George Street, Haymarket NSW 2000.