Best Egg Waffles 4 Or Gai Daan Jai Recipes

EGG WAFFLES OR GAI DAAN JAI

Steps:

• Whisk together egg yolks, milk, vanilla, butter and sugar until well combined.
• In another bowl, whisk together the flour, baking powder, nutmeg and salt.
• Bea egg whites to medium peaks.
• Whisk egg yolk mixture into the flour mixture until there are no lumps.
• Fold in one-third of the egg whites to the batter and stir until lightened.
• Gently fold in the remaining egg whites in 2 additions.
• Set a wire rack out.
• Preheat both sides of the pan over medium heat until hot.
• Lightly brush each side with oil an pur batter into the center of one side and swirl it out a bit. Immediately place the other side of the pan on top, flip the pan and cook for 2 minutes or a bit more.
• Flip the pan over and cook until the waffle is golden brown on the other side - about 2+ minutes.
• Open the pan and tip the egg waffle out onto the rack. Let it cool for a couple minutes before serving.
• Repeat with remaining batter.
• Sprinkle with a bit of powdered sugar and enjoy. Or put syrup on it.
• Optionally, lay fresh fruit and/or coconut on one side and roll it up for a great hand held snack.
• Be creative with the additions.
• The cooking time is for 1 waffle.
• Some people break apart the eggs. This is great for young children.

EGG WAFFLES 3 OR GAI DAAN JAI

Steps:

• Sift together the first 4 ingredients;
• Beat the eggs and sugar.
• Add milk and water.
• Stir dry ingredients in, add oil last.
• Heat both sides of griddle, add batter to about 80% full.
• Close griddle and cook over medium heat for 2 minutes per side.
• Remove with fork and serve immediately.
• Cooking time is each egg waffle.

EGG WAFFLES 2 OR GAI DAAN JAI

Steps:

• Whisk the flour, baking powder, custard powder, tapioca starch, and salt together in a small bowl and set aside.
• Combine the eggs and sugar in a medium bowl and whisk together until smooth.
• Add in the evaporated milk and water and whisk to combine.
• Add in the flour mixture and whisk to combine, making sure that all the lumps are whisked out and the mixture is very smooth.
• Add in the vanilla extract and vegetable oil and whisk to combine.
• Cover the mixture and refrigerate for an hour to let thicken.
• Spray each eggette plate with nonstick cooking spray and heat on a stove burner at medium until just hot - you don't want it scorching or the batter will cook too quickly when it hits the pan.
• You can stir in any of the optional add-ins like the ones I listed above at this point, right before cooking the batter.
• Pour about 3/4 cup of batter on one side of the egg waffle maker, spreading as evenly as possible. Place the other plate on top. Flip the pan over to let the mold fill evenly.
• Cook for about 2 1/2 minutes, then flip and cook for another 2 1/2 minutes.
• After the first trial eggette, you can adjust the heat and cooking time to get the doneness you want.
• Turn the eggette out onto a wire rack to let cool slightly before eating.
• Cooking time is for each egg waffle.