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Egg-Raised Waffles

Egg-Raised Waffles are waffles made with eggs, flour, milk, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Egg-Raised Waffles

Ingredients

Directions

Prepare

  1. Sift the flour and salt together in a bowl.

  2. Beat the eggs until stiff and set aside in the refrigerator.

Make the batter

  1. Mix the flour with milk and melted butter to form a stiff batter.

  2. Beat the batter with an egg beater for 5 minutes.

  3. Fold in the beaten egg whites gently.

Cook

  1. Cook the waffles in a preheated waffle iron until golden brown.

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. Egg + buttertop 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 structure that holds the waffle together as it sets.
Eggs
Add structure and lift, and the whipped whites trap air that helps the waffles rise.
Milk
Supplies the liquid that hydrates the flour and forms the batter.
Melted butter
Adds fat that tenderizes the crumb and helps the waffles brown.

The step that matters

Folding in the beaten egg whites gently. Whipped egg whites hold air that lightens the batter. Stirring vigorously deflates them, which leads to flatter, denser waffles with less rise.

“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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