The Unexpected Egg White Tip That Delivers Extra-Crispy Waffles Every Time

You can use a waffle maker to hack a number of yummy dishes. But, on occasion, we like using it for plain ol' waffles. There's nothing plain about the waffle hack we're about to share, though. Have you ever taken the time to whip up a batch of from-scratch batter, only to have the resulting waffles turn out stodgy and heavy instead of the light, airy specimens you'd been dreaming of? Fear not: This tip will save you from limp, disappointing waffles. Better yet, it works just about every time.

All you have to do is separate the egg whites (from the eggs you were already including), beat them until they form stiff peaks, then incorporate that into your batter. (Yes, you still use the yolks — you will mix them in with the wet ingredients.) 

The egg whites are the secret to success here. All you need is a mixer (beating eggs by hand is a workout you likely won't want first thing in the morning) and a few extra minutes of prep time. The aerated peaks of the egg whites will give structure and lightness to your waffles, ensuring that each one turns out golden, crispy, and as delicate as if it were griddled at the finest brunch spot in town.

The hardest part of this waffle hack is separating the eggs, but you can use an empty water bottle trick to get the job done easily. What matters is you get nothing but whites in the bowl of your mixer, as fatty yolks will keep peaks from forming. We suggest separating each egg apart from the main mixing bowl, only adding the white when you're sure it doesn't have any yolk.

Trained pastry chefs will tell you that good technique involves starting the mixer at a low speed until the egg whites get frothy and then gradually increasing the power as peaks start to form. Keep in mind that you don't want to get too aggressive with the whipping, as overmixing will separate the whites into a grainy mess and ruin the texture of your waffles. Mix up the wet and dry ingredients separately, then combine into a batter. Then, once you have nice, airy peaks, gently fold them into your waffle batter so you don't accidentally beat out the air you've carefully whipped into the mix.

The only thing left to go is ladle some batter onto a piping-hot waffle iron. Give it a few minutes to cook, and voila. Gorgeous, golden waffles that are crunchy on the outside and sinfully pillowy on the inside. Grab some maple syrup (we recommend splurging on the real stuff even if it can be a bit expensive) and a generous amount of softened butter. Breakfast is served.