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Egg Waffle Recipe
This Egg Waffle Recipe is one of our favorite breakfast treats! It hails from Hong Kong where it is served as a street food. It is super easy to make but it is sure to impress the most important guests. These taste light and fluffy, crisp around the edges. Sweet but not overly sweet. We serve the egg waffles with powdered sugar and fresh fruit, but you can top them with butter, real maple syrup, fruit compote, blue agave, you can roll them and stuff the inside like a cone with ice cream or fresh fruit and whipped cream. Or even make savory ones and stuff them. Try out this recipe and let us know what you think of it! We can’t wait to hear back from you.
Ingredients:
4 Free range egg yolks
6 Free range egg whites
3/4 Cup buttermilk
1 Tablespoons vanilla extract
6 Tablespoons melted grass fed butter
3/4 Cup organic raw sugar
1 1/4 Cups organic flour
1 1/2 Teaspoon baking powder
1/8 Teaspoon Himalayan pink salt
Directions:
In the mixer beat egg yolks, milk, vanilla, butter and sugar until combined. In a large bowl mix flour, baking powder and salt. Whisk egg yolk mixture into dry ingredients until no lumps remain. Beat egg whites until they are medium stiff. Add to batter in 3rds folding gently. Heat both sides of the egg waffle pan on the stove over medium heat. Baste pan with butter. Pour 3/4 cup of batter into a pan, place the other side over the top and gently squeeze. Cook for 1-2 minutes on either side or until golden brown. Remove to a plate and top with whatever you wish.
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Egg Waffle Recipe
- 4 Free range egg yolks
- 6 Free range egg whites
- 3/4 Cup buttermilk
- 1 Tablespoons vanilla extract
- 6 Tablespoons melted grass fed butter
- 3/4 Cup organic raw sugar
- 1 1/4 Cups organic flour
- 1 1/2 Teaspoon baking powder
- 1/8 Teaspoon Himalayan pink salt
- In the mixer beat egg yolks, milk, vanilla, butter and sugar until combined. In a large bowl mix flour, baking powder and salt. Whisk egg yolk mixture into dry ingredients until no lumps remain. Beat egg whites until they are medium stiff. Add to batter in 3rds folding gently. Heat both sides of the egg waffle pan on the stove over medium heat. Baste pan with butter. Pour 3/4 cup of batter into a pan, place the other side over the top and gently squeeze. Cook for 1-2 minutes on either side or until golden brown. Remove to a plate and top with whatever you wish.
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