This idea was inspired by a post I recently ran across on The Novice Chef that showed an egg cooked in a waffle iron. I thought that as pretty clever, so I ripped it off. However, I don’t have a waffle iron. I only have a waffle cone iron, which is great for making (duh) waffle cones, tuile, and other thin, ridged treats. I heated the iron to about 250F (checking the surface temp with my infrared thermometer), then unplugged it. These irons get so hot that, at full temperature, they’ll quickly scorch the eggs and you’re left with a flaky mess. I separated the yolk and white of one egg and cooked them individually. You are free to cook the yolk however you like – poach it, put it in a hemisphere mold and cook it in a combi-oven, cook sous vide in a bag, fry it, etc.
Now I’m going to make a logical leap to try to justify this playful experiment: with a waffled texture, the egg will hold more condiment on its surface. Butter, syrup, hot sauce, ketchup, pea butter, balsamic vinegar… they can all hang out in the shallow ponds created by the waffled surface. But who am I kidding? This was just fun.
That’s great. At first I was thrown by the texture of the egg white but after reading the explanation I realized that it’s very clever. (Maybe mist it with oil so it’s not dry.)
I must say, there is something utterly nauseating about this waffled egg! however, perhaps I feel this way because I am not used to see this. I will let it fester in my mind a little longer. It’s all going to the same place right.
Super creative idea! I posted about your technique on my blog and linked back here: http://www.kitchenlore.com/2011/11/two-takes-on-waffled-eggs.html
Can’t wait to try this with some other soft foods.
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