Step 1: Prepare
- Waffle Iron
The one I used was a somewhat modern electric, cast-iron one. Heats up nice and fast.
How many really depends on your waffle iron. For me, I had about 2 eggs for every waffle. But some of you may have those gargantuan round waffle irons that could feed a family. So anywhere between 1.5 and 4 eggs per waffle would be a good guess.
- Cooking Oil
I worship the invention of kitchen oil in a can. I used discount Stop&Shop veggie oil, but anything resembling that or PAM will do.
This is all up to you.
Step 2: Fire It Up!
Then, of course, we whip up our eggs, (and milk, if you want). Depending on your style, some people whip in some of the condiments in there, as well. Such as bacon bits, diced onions, whatever.
Then after about 5 minutes of heating, you carefully pour the mixture into one of the waffle "cells". Make sure the entirety of the cell is covered up, and don't worry if it starts to overflow into a cell next to it. If you're making more than one, just fill that one up too.
Now put the top of the iron down, and let the magic go! My eggs were a little aggressive and started to push the top up as it expanded. If you want to hold it shut, that's all up to you. If you do, it may add more heat to the top of it, making it more even with the bottom half.
(Bare with me, that I don't have pictures for these steps.)
Step 3: Finalize and Serve!
When it looks like your egg is nearing its finish, unplug/turn off your iron so it doesn't burn the egg.
Use your fork to plop your wonderful Wafflette / Wamlette onto your plate and behold its weird beauty! Depending on your mixture, it may have come out a bit shriveled. (like mine). I'm not sure, but milk may help make it stay fluffy. But either way, pour a glass of OJ, get some bacon and enjoy your unique breakfast!