Off the top of my head, if in doubt, whisk the whites separately (to break apart their globbiness, doesn’t work properly with the yolk included), stir some starch in a bit of soy sauce and that into the yolk and then stir in the unglobbed whites, should give a quite uniform erm batter. I think technically it’s a batter.
Basically, how Chinese Cooking Demystified (on youtube) taught me to get perfect, juicy, fluffy, scrambled eggs every single time without fail, the additional water acts as a raising agent (steam) and gets bound up in the starch instead of escaping. Behaves very well in a pan so I bet it works well in a waffle iron. The soy sauce is of course optional taste-wise but the water in it is mandatory, you need some salt anyway and while you’re at it yeah why not soy.
Off the top of my head, if in doubt, whisk the whites separately (to break apart their globbiness, doesn’t work properly with the yolk included), stir some starch in a bit of soy sauce and that into the yolk and then stir in the unglobbed whites, should give a quite uniform erm batter. I think technically it’s a batter.
Basically, how Chinese Cooking Demystified (on youtube) taught me to get perfect, juicy, fluffy, scrambled eggs every single time without fail, the additional water acts as a raising agent (steam) and gets bound up in the starch instead of escaping. Behaves very well in a pan so I bet it works well in a waffle iron. The soy sauce is of course optional taste-wise but the water in it is mandatory, you need some salt anyway and while you’re at it yeah why not soy.