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Dessert

Three-egg Waffles

A waffle made with three eggs, flour, milk, baking powder, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Three-egg Waffles

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the batter

  1. Mix and sift the flour, baking powder, and salt.

  2. In a separate bowl, beat the egg yolks and stir them into the milk.

  3. Add the melted butter to the milk mixture.

  4. Fold in the beaten egg whites.

Cook and serve

  1. Bake in a preheated waffle iron until golden brown and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Provides the main structure that holds the waffle together as it sets.
Eggs
Add structure and richness, and the whites lighten the batter when beaten.
Baking powder
Releases gas during cooking, making the waffles rise and become airy.
Butter
Adds fat for tenderness and flavor, and helps browning in the iron.
Milk
Supplies liquid that hydrates the flour and gives the batter its pourable texture.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air beaten into the whites. Stirring hard deflates the batter, so the waffles cook up denser and less light.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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