Ingredients
- 1 large egg
- ½ cup (about 2 oz) of finely shredded mozzarella cheese
Equipment Needed
- A mini waffle maker (the 4-inch dash-style is perfect)
- Small mixing bowl
- Fork or small whisk
- Measuring cup
- Spatula
Step-by-Step Instructions
The beauty begins with preheating your mini waffle maker. This is a non-negotiable first step—I learned this the hard way. A cold iron gives you a soggy, stuck-on mess. I plug mine in and let it get piping hot while I mix. The little green light is my cue. While it heats, I crack a single large egg into my bowl. I like to use a fork to beat it thoroughly until it’s completely uniform and a little frothy. This isn’t just scrambling; you’re incorporating air to help give the final chaffle a bit more lift and a less “eggy” texture. It takes about 30 seconds of vigorous forking.(See the next page below to continue steps…)