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Mandie Lowe ha publicado una actualización
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It’s not a pretty photo, but these are egg yolk waffles I make to use up extra yolks. I prefer to make these, instead of custards, because they freeze well and serve as a quick breakfast item. They are also low carb, so can be used as a substitute for bread.
Basic batter: 4 egg yolks, 1 tablespoon melted butter (14 grams), 1/2 teaspoon baking powder, pinch of salt, mix well. Fill wells of waffle maker one third full, bake for 4 minutes. Scale recipe as required.
ELISSAVET KANGELARI, Sol Damiani y5 más6 Comentarios-
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What a brilliant idea. I’m thinking a bacon, egg, spinach or avocado breakfast. 🙂
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That would be an ideal use for these!
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They look delicious and are a very healthy option. Thank you for sharing your recipe. Do you serve your waffles with any sauce or topping?
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The waffles are very neutral in taste, like white bread, so I use them in savoury applications. I like to top them with cheese and melt it under the grill, for a low-carb “cheese toast”. For sweet waffles, I would add vanilla extract and sugar to the batter. These waffles are soft and fluffy, not crispy.
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I have to do that. I love morning waffles with fresh fruit in the morning. And a little whipped cream of course for hood measure 🤣
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If you do try them, add a splash of vanilla and some sugar to the base recipe for sweeter waffles. The base recipe is neutral in flavour, like a slice of white bread.
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