Egg Waffle Iron
As many of you know, I was considering buying an Nordic Ware egg waffle iron exclusively made for Williams Sonoma.
Well, I did it. I have not made the batter just yet, but will do so in 2 hours. I went there with the intention of buying one, and it turns out it was on sale with 20% off because today is a so called “friend and family” day. I have no idea what this means, and even rejected the coupon at first, but they talked me into holding one. I paid $42.76 includes tax.
So here, I took two photos. The first one shows the unusual bases. The bases on both sides are not flat, rather full of patterns. I was/am a bit concern, but the saleperson told me that it will work on both gas and electric. The second photo shows the top and bottom pieces are not physically attached by a hinge. I can see this as both a good thing and a bad thing. We will see. Ok, I will make the batter in 2 hours or so, and will keep you posted in the next few hours.
Clarkafella, I just gave it a try. The first trial was unsuccessful because I put too little batter and I was impatient and opened it too early. It was still edible and I ate it. It just didn't come out as one piece. The second trial was better. However, this time I put too much batter, and spilled over. :) I also opened too early. One side of the iron was heated more than the other side. Not perfect, but better. I am getting the hang.
First photo: Egg waffle iron preheated
Second photo: Batter on the iron
Third photo: egg waffle taken out and put on a cookie rack to cool; one piece didn't come along
Fourth photo: a cross section of an "egg". You can see the crispy shell, and the "yolk" in the middle. It is not quiet what it should be. The center should not be fully inflated, rather half way. Nevertheless, it is better than I expected.
What I need to do is to learn to gauge the temperature and the process better and not peek too often. It is easy to say than done especially I am unfamiliar with the cookware and the process. I shall crank up the heat more in the future to give it a crispy shell while producing a half inflated tender center.
Overall, I am pleased, but I really cannot say for sure for a long while.
I will update when I learn something new. Thanks for reading.
Woo-hoo! Looks good! Congratulations. :-)
What material is the "iron" made of? In your 1st pic it looks like you oiled the iron, but it also looks like maybe there's some kind of non-stick coating on the iron? I can't tell. I'd think the clasping mechanism would be plenty secure for cooking & much better than a fixed hinge when it came time for cleaning up. Do you have an opinion of that part of the design?
I don't really care for traditional waffles all that much, but these look like something I'd enjoy a lot. Do you put any kind of syrup or sugar on them? Am I asking enough questions? :-D
Thanks buddy. I made one more yesterday (third trial) at a higher temperature and short duration, and I think I finally got that crispy shell, soft center.
The iron is actually made of aluminum as opposed to cast iron. This has its pros and cons. It is lighter, and it has better heat distribution. My waffles so far look evenly heated. However, because it is made of aluminum, it cannot be seasoned the same way as cast iron -- so you guess it, it has nonstick coating. This limits how high I can heat up my waffle iron. The free hinge mechanism definitely has its advantages. It is much easier to clean and much easier to add batter too. The problem I see is that because this tool is made of aluminum (a softer material than cast iron), I can easily bend the material if I try to close the hinge before I correctly put them together.
The batter recipe I have so far is a bit sweet, so I didn't add sugar yesterday, but I just made one this morning with sugar. Here:
Hey, MERRY CHRISTMAS early to you! Nice score with the friends and fam discount! Until you posted the first pic above, I didn't realize when these are served as "street food" the waffle's broken up to fit in a little bag--kinda like pizza fritte for us Italian kids. YUMMM!
Your first trials look delish, by the way. Has your sugar high worn off yet? :) And, similar to pizza fritte, ever brush the final product lightly with melted butter before sugaring?