To the basic waffle batter, I added chopped salted egg and pieces of cream cheese to make these salted egg and cheese waffles.
My daughters love waffles more than pancakes. The preference is not a problem—basic pancake batter and waffle batter are the same anyway except for the amount of liquid— but it is impossible to make waffles without a waffle iron. Aside from that, well, it’s actually easier to make waffles because there’s no watching nor flipping involved. Electric waffle irons automatically shut off when the waffles are done. And, get this—cooked waffles can be frozen and reheated in the bread toaster to give them a richer color and lovely crispiness.
If your family loves waffles, give these a try. Just mix the waffle batter, stir in the chopped salted egg and cheese, pour dollops into the waffle iron and let the magic begin.
- 1 cup all-purpose flour
- ⅛ teaspoon salt
- 3 tablespoons sugar
- 1 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 egg
- ⅔ cup milk
- 2 tablespoons melted butter
- 1 salted duck egg
- ¼ cup chilled cream cheese
- Prepare the dry ingredients. In a bowl, whisk together the flour, salt, sugar, baking powder and baking soda.
- Prepare the wet ingredients. In another bowl, lightly beat the egg, milk and melted butter.
- Chop the salted egg.
- Pour the wet ingredients into the dry ingredients and mix just until blended. DO NOT overmix.
- Pinch the cold cream cheese into small pieces and add to the waffle batter along with the salted egg. Fold them in.
- Spray the waffle iron with oil or brush with melted butter.
- Using a small ice cream scoop, drop dollops of the waffle batter into the waffle iron. I used less than a quarter cup per waffle to create small rounds.
- Switch on the waffle iron and let the waffles cook until lightly browned.
- Serve the salted eggs and cheese waffles immediately.
- Serving suggestion: Top the waffles with browned sausage meat and grated cheddar.