Crispy waffle soldiers with a soft boiled egg
Binging with Babish · ♥ 19K likes · 582.3K views · 12 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 200 g all-purpose flour
- 60 g cornstarch
- ¾ tsp kosher salt
Whisk the flour, cornstarch, salt, sugar, baking powder and baking soda together.
Crisp brown-butter waffles
- 2 tsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 175 g unsalted butter
Brown the butter over medium heat, swirling constantly until the milk fats separate and brown, and let it cool while staying liquid.
- 475 ml buttermilk
- 2 whole eggs
Whisk in the buttermilk, eggs and brown butter until no dry patches remain but the batter is still lumpy.
Pour a cup of batter into a preheated waffle iron and cook an unusually long time for a deep brown crust.
Hold the waffles on a wire rack in a rimmed baking sheet in a 225F oven to firm and crisp.
Cooking and holding the waffles
- 1 whole egg
Simmer an egg six minutes, run under cold tap water 30 seconds, chop off the top and serve with the soldiers.