One of the great things about these eggettes is that you make them pretty much all in the blender (and if you don't have a bubble waffle pan, you can use the mixture to make normal waffles too).






Skill level

Average: 3.1 (12 votes)


  • 1 cup (128 g) flour 
  • ½ cup (125 ml) water 
  • ½ cup (125 g) sugar 
  • ¼ cup (60 ml) evaporated milk 
  • 3 tsp (15 g) tapioca starch 
  • 3 tsp (15ml) canola oil, plus more for pan 
  • 2 tsp (10 g) custard powder 
  • 1 tsp (5 g) baking powder 
  • ¼ tsp (1 g) kosher salt 
  • 2 eggs 
  • ½ cup (100 g) grated white cheddar or other cheese 
  • ¼ cup (30 g) thinly sliced green onion 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 30 minutes

  1. Combine all ingredients except cheese and green onions in a blender. Blend just to combine. Refrigerate for 30 minutes. Preheat oven to 100°C (200°F).
  2. Heat bubble waffle iron (or regular waffle iron) according to the manufacturers’ directions. Once hot, brush lightly with canola oil. Pour ¼ cup (60 ml) batter into the centre of the mold, allowing it to run to within 3cm (1½ inches) of edge of pan.
  3. Scatter approximately 1/6 of the cheese and onions over the top, cover with another ¼ cup (60ml) of batter, close the lid of the iron and if using a bubble waffle pan, flip the pan over immediately. Allow the waffle to cook for about 2 minute per side or 4 to 5 minutes total, turning iron halfway. Place finished waffle on rimmed baking sheet and place in warm oven. Repeat with remaining batter. Serve warm. 



• I used an eggette maker, but the recipe also works perfectly in a classic waffle iron.