Egg Waffles

This 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 them with powdered sugar and fresh fruit, but you can top them with butter and syrup, 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. 


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

Related Article: Dutch Baby Pancakes


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.

Marilyns Treats

1 comment:

  1. This certainly looks impressive but I've never heard of Egg Waffles. Thanks for linking up and sharing with us at #overthemoon. I've pinned and shared on social media. Have a great day and see you next week!
    Sue from Sizzling Towards 60 & Beyond


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