… Belgian style waffle or closer to Eggo? I’d be concerned about the deep pockets of the Belgian (non-Leige) waffles. Do you add any support material or stuffing, or just eggs?
Thank you, I’m planning for next weekend with my kid. =)
Off the top of my head, if in doubt, whisk the whites separately (to break apart their globbiness, doesn’t work properly with the yolk included), stir some starch in a bit of soy sauce and that into the yolk and then stir in the unglobbed whites, should give a quite uniform erm batter. I think technically it’s a batter.
Basically, how Chinese Cooking Demystified (on youtube) taught me to get perfect, juicy, fluffy, scrambled eggs every single time without fail, the additional water acts as a raising agent (steam) and gets bound up in the starch instead of escaping. Behaves very well in a pan so I bet it works well in a waffle iron. The soy sauce is of course optional taste-wise but the water in it is mandatory, you need some salt anyway and while you’re at it yeah why not soy.
The waffle maker that I have is one that makes 4 square waffles at once. So about half way between Belgian and Eggo.
Probably the most important thing to remember to use cooking spray. If you forget the spray you’ll end up with at least half of the egg stuck to the waffle maker.
I just whisk the eggs in a bowl, with just salt and pepper. Though if you treat them like scrambled eggs and add water/milk/whatever you’ll probably get better results.
In an effort to cut down on what needs to be washed. I regularly cook eggs in waffle form after the waffles are done.
… Belgian style waffle or closer to Eggo? I’d be concerned about the deep pockets of the Belgian (non-Leige) waffles. Do you add any support material or stuffing, or just eggs?
Thank you, I’m planning for next weekend with my kid. =)
Off the top of my head, if in doubt, whisk the whites separately (to break apart their globbiness, doesn’t work properly with the yolk included), stir some starch in a bit of soy sauce and that into the yolk and then stir in the unglobbed whites, should give a quite uniform erm batter. I think technically it’s a batter.
Basically, how Chinese Cooking Demystified (on youtube) taught me to get perfect, juicy, fluffy, scrambled eggs every single time without fail, the additional water acts as a raising agent (steam) and gets bound up in the starch instead of escaping. Behaves very well in a pan so I bet it works well in a waffle iron. The soy sauce is of course optional taste-wise but the water in it is mandatory, you need some salt anyway and while you’re at it yeah why not soy.
The waffle maker that I have is one that makes 4 square waffles at once. So about half way between Belgian and Eggo. Probably the most important thing to remember to use cooking spray. If you forget the spray you’ll end up with at least half of the egg stuck to the waffle maker. I just whisk the eggs in a bowl, with just salt and pepper. Though if you treat them like scrambled eggs and add water/milk/whatever you’ll probably get better results.