Our waffle iron doesn't have temperature control. These waffles have a very egg-y texture. They're very moist and spongy. These are not like a typical waffle flavor. The recipe says to cook them until no more steam comes out. Mine never reached a point where the moisture had been cooked away enough for the steam to stop coming out. They were dark-golden and crisp on the outside when I first took them off the waffle iron, but after 2 minutes the inner moisture made them just barely crisp. If I had cooked them longer, I'm afraid they'd be burnt on the outside and rubbery on the inside. We found them enjoyable, but if I made the recipe again, I'd only use 1 egg in the batter and I'm not sure if I'd go through the trouble of separating the egg and whipping the whites and folding them into the batter. If you like crepes, custard and other spongy, egg-y foods, you will love this waffle recipe.
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Our waffle iron doesn't have temperature control. These waffles have a very egg-y texture....