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.