Comments: How to Make Scrambled Eggs With a Waffle Maker Recipe
I've tried a couple of these alternate uses of the waffle and all they create is a differently shaped version of what you were already eating. Disappointing.
Posted by Christopher Taylor at April 25, 2015 11:40 AM
Another way to make a nearly flavorless flat omelette. No butter, madness, more a crime than cooking. Richard Olney's technique can not be beat: http://www.madisonfoodie.com/recipes/french-omelettes-made-simple/
Dan Kurt
Posted by Dan Kurt at April 25, 2015 3:47 PM
It does answer the question of what to do if you were stranded on a desert island with only a waffle iron and a dozen eggs.
Posted by SteveS at April 25, 2015 4:00 PM
The first comment below the article: "Wow so fun!!"
I'm tellin ya, we now live in one big daycare center.
It don't matter how much you already have cause you still need more ammo!
Posted by ghostsniper at April 25, 2015 7:39 PM
The question is WHY?
Also, no butter? What good is an egg without butter?
Posted by pbird at April 26, 2015 9:56 AM
Next time you make bacon save the grease and use it when you fry an egg in the pan.
You'll find the egg is much more flavorful and it cooks faster too.
Yeah, I like butter but between the 2 I'd rather have bacon grease. Try it.
Posted by ghostsniper at April 26, 2015 4:25 PM
Yeah always save bacon grease, it goes into so many foods and makes them better. Paint burgers and steaks after cooking with some of it for extra flavor. Use it in your beans, slip some in your baking, it goes everywhere.
Posted by Christopher Taylor at April 26, 2015 7:23 PM
Now THAT's a good idea, paint the burger with it. Gonna try that asap.
FWIW, I found out that cooking the bacon in a cookie sheet in the oven at 350 is far better than pan fried. Less spatter, less clean up, better over all consistency to the bacon, though it takes longer.
Posted by ghostsniper at April 27, 2015 7:36 AM