- Hello everyone, it's Barry here,
and welcome to My Virgin Kitchen.
Today, I'm doing a followup to my last kitchen gadget video.
This is homemade egg waffles, AKA eggettes.
But first, let's rewind to the last kitchen gadget video.
Close it and then tip it.
That's gone all over my hob.
Hold my hands up, yes, I did put the handle on wrong.
But it's all entertainment, right?
And if some of you, if are going to say to me
I did something wrong, can I criticise your spelling
of the word handle, mmm?
♫ Hallelujah
♫ Hallelujah, Hallelujah
♫ Helle lujah
It kind of gives me an excuse to do that
classical music interlude.
But there's lots of debate in the comments
whether that was actually an egg waffle slash eggette pan
or a takoyaki pan.
That is definitely an egg waffle pan.
A takoyaki pan is just one layer
of the spherical things and it makes octopus balls.
Something that I'm quite intrigued about as well,
but this was definitely a Hong Kong-style
egg waffle eggette pan folks.
And I felt that it was only right
to delve into this with a proper recipe.
You can make it on a standard waffle maker if you like.
And it is phenomenally gorgeous.
I absolutely loved making it.
The full method and ingredients on my website down below.
I'll also put the link where I got the eggette pan.
It's fun, it's tasty.
The flavour of it, I've actually served it
in a cone like this.
See it like that?
First thing we're going to do is make our batter.
So we get all our dry ingredients into a bowl first.
So in goes the plain flour.
Then the corn flour to thicken it up slightly.
Baking powder, custard powder, which really does
ram some flavour into it.
It's just eating custard.
It's so good.
And some granulated sugar.
We now add in the wet ingredients.
So drop in two eggs.
So this egg yolk and the whites,
some evaporating milk, water, some good quality
vanilla extract, and your vegetable oil.
Now with that all in there, you're gonna give it
a darned good whisk together.
At first it'll be thick and clumpy and butch,
and it won't want to go there.
But keep going and it'll get nice and smooth
and hi hi hi (in falsetto voice).
I haven't said that for quite a while.
You want to get nice, smooth batter.
Now Mike and Liz, I understand some of you might have
parents called Mike and Liz, amazing.
There are other varieties of these available.
There do like green matcha-style tea ones that look awesome,
but this is just a very standard batter,
which was phenomenal.
With it all nice and smooth,
you're ready to use your eggette pan.
So all I did was give it some spray oil on both sides,
and then wiped it with some kitchen towel.
And it's really important to pre-heat both sides
on the hob, like I said, the grill.
You know, it's crazy.
You want to pre-heat that so it's nice and warm
for about a minute either side on a medium heat.
You're then ready to pour in about 3/4 of a cup,
which is roughly 170 millilitres of the batter.
You don't need to completely overfill it,
but just make sure it's evenly spread out,
because it'll expand as it cooks.
So don't cook it on that first base layer.
Shove the lid down and immediately flip it over.
That'll coat both innards,
hmmm, nice word,
of the pan.
Cook that for around about two minutes, two and a half
minutes, until it starts that
you'll noticed the pan does actually open up slightly,
because this is going to expand
to form those circular shapes.
You then want to turn it over and repeat.
So the first one I did, I pushed that on to a wire rack,
and I was relatively happy with it.
It looked awesome, apart from a few little niggly patches.
And I was like eh, it's okay, we'll keep going.
Because we've got enough batter with the recipe here
to make at least three of these.
So I did another one, and that looked so much better.
Now in terms of serving it, I believe street food style,
I made a little cone, which also doubled up
as a party hat, and it's slotted conveniently into here.
You can probably just eat it straight out of your hand,
or also it's quite cool to tear off the individual portions.
I've also seen that online.
And Chloe absolutely loves that.
So that's a quite nice little manageable bite-sized pieces.
Now it does taste phenomenal on its own,
but I have some chocolate sauce here.
I did want to add Nutella,
but we haven't got any in the house.
Can you believe it?
Oh my gosh.
I can't stop eating it.
I was gonna say what it takes like,
but I just keep eating it, and eating it.
Even Mike was eating it.
(sings high notes)
It is like a spherical custardy waffle
heaven in your mouth.
So whichever way you serve it, having it flat
as it is, tearing it up into chunks,
or street food style in a cone,
I think you're going to love it.
Put any toppings on that you like.
If you do try it, let me know what you think down below.
Don't forget to subscribe for regular recipes
and food fun.
And if you missed the gadget video that this
featured in originally,
there's a link up here and down below.
So have a good one, folks.
If you try it, do send me a picture.
I'd love to see it.
Oh and here's today's pug shot in the video.
Congratulations, you made it to the end of the video.