Partly to give you something new, and partly because my garage is stuffed with books, I’ve opened FOUR shops on my website. Just click on “shop” in the main menu across the top and you’ll discover them: one for animal lovers, one for kids, one for bargain shoppers, and one for writers.

And now, because it’s Saturday, I proudly present a recipe from none other than William Sonoma:  Egg Waffles.  These are the lightest, sweetest, most delicious waffles I’ve ever tasted–and I even forgo the syrup when I eat them!  Of course you can make them with an egg waffle pan, but I think you could also use the recipe in a regular waffle pan, or even in a crepe skillet.


Here’s the recipe, and it’s also found on


Traditionally sold by sidewalk vendors, the puffy pull-apart treats known as egg waffles are a favorite in Hong Kong. It’s easy to make these waffles at home using our specially designed pan.

4 egg yolks
3/4 cup milk
1 Tbs. vanilla extract
6 Tbs. (3/4 stick) unsalted butter, melted
3/4 cup sugar
1 1/4 cups cake flour
1 1/2 tsp. baking powder
Pinch of freshly grated nutmeg
1/8 tsp. salt
6 egg whites, beaten to medium peaks
Vegetable oil for cooking
In a bowl, whisk together the egg yolks, milk, vanilla, butter and sugar until combined. In a large bowl, whisk together the flour, baking powder, nutmeg and salt. Whisk the egg yolk mixture into the flour mixture until well combined and no lumps remain. Add one-third of the beaten egg whites to the batter and stir until lightened. Gently fold in the remaining whites in 2 additions.

Set a wire rack on a baking sheet. Preheat both sides of an egg waffle pan on separate burners over medium heat until hot. Lightly brush each side of the pan with vegetable oil and pour 3/4 cup batter into the center of one side. Immediately place the other side of the pan on top, flip the pan over and cook for 2 to 2 1/2 minutes. Flip the pan over and cook until the waffle is golden brown on the other side, 2 to 2 1/2 minutes more.

Open the pan, invert the waffle onto the rack-lined baking sheet and let cool for 2 to 3 minutes before serving. Repeat with the remaining batter. Makes 5 YUMMY egg waffles.

Williams-Sonoma Kitchen.IMG_1594


  1. Mocha with Linda

    Ah, you’re back in the kitchen! LOL Those look so delicious. Williams-Sonoma has always been like a toy store to me. I love to wander through there and occasionally splurge.

  2. Cynthia Evans

    Liz Curtis Higgs also shared a recipe in one of her books, a Movarian sweet bread, to die for!!


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