Hong Kong Inspired Egg Waffles!

It was love at first sight!

I had never heard of these nor seen them, but when I saw the pan at Williams-Sonoma I knew we had to have it! The inspiration for this pan came from Hong Kong where Egg Waffles are a popular street food. I had been holding on to a gift card and this was a really fun way to spend it!

Here are the funny looking pans.

Pour batter into one half, lay the other half on top, and flip it over. They take about 3-4 minutes to cook.

I quickly became discouraged when the first couple of batches came out looking like this.

I had such high hopes for my new pan!

I eventually realized that I needed to cook them for less time than instructed, and on low heat instead of medium. I guess every stove cooks a bit differently.

The batter uses 6 eggs, and sugar.

The waffles taste like huge, soft, chewy waffle cones.

Fabulous!

And it's going...

... going...

... gone!

Bella was a good sport, as always, eating her "wheat-free" waffle instead. And Duke patiently waited for someone to drop something. ; )

The next morning we re-heated them in the toaster oven and ate them with strawberries and whipped cream...

And whipped butter and warm maple syrup.

Sooooooooooo delicious!!!

And here's a funny side note...

After we made these and thoroughly enjoyed them...

I found the 6 tablespoons of melted butter in the microwave that I forgot to mix into the batter!

So next time I will try the recipe with the butter, but I'm so happy to know that they are wonderful without the extra 600 calories and 72 grams of fat!

Maybe that is why I had to cook the waffles at a lower temperature.

The best part about mistakes is what I learn from them!

The pan comes with a recipe on the back, and Williams-Sonoma also sells the mix. However, if anyone wants the recipe I can include it in the post, just let me know!

Egg Waffles- Williams-Sonoma

Ingredients:

4 egg yolks
3/4 cup milk
1 Tbs. vanilla extract
6 Tbs. (3/4 stick) unsalted butter, melted
3/4 cup sugar
1 1/4 cups cake flour
1 1/2 tsp. baking powder
Pinch of freshly grated nutmeg
1/8 tsp. salt
6 egg whites, beaten to medium peaks
Vegetable oil for cooking

Directions:
In a bowl, whisk together the egg yolks, milk, vanilla, butter and sugar until combined. In a large bowl, whisk together the flour, baking powder, nutmeg and salt. Whisk the egg yolk mixture into the flour mixture until well combined and no lumps remain. Add one-third of the beaten egg whites to the batter and stir until lightened. Gently fold in the remaining whites in 2 additions.
Set a wire rack on a baking sheet. Preheat both sides of an egg waffle pan on separate burners over medium heat until hot. Lightly brush each side of the pan with vegetable oil and pour 3/4 cup batter into the center of one side. Immediately place the other side of the pan on top, flip the pan over and cook for 2 to 2 1/2 minutes. Flip the pan over and cook until the waffle is golden brown on the other side, 2 to 2 1/2 minutes more.
Open the pan, invert the waffle onto the rack-lined baking sheet and let cool for 2 to 3 minutes before serving. Repeat with the remaining batter. Makes 5 egg waffles.