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Kellogg's Eggo Waffles
On November 18, 2009 Kellogg Co. reported a nationwide shortage of its popular Eggo frozen waffles until the middle of 2010 because of interruptions at two of the four plants that make them. Historic amounts of rain closed a plant in Atlanta, and production lines at the bakery in Rossville, Tennessee were closed indefinitely for repairs. Once I heard the news I bounced to my local supermarket and snagged some of the last few boxes of Eggos on the freezer shelves to pound out a recipe for the homestyle version of these waffles (plus three other popular varieties—see Tidbits). Now the Eggo-deprived could fill the hole in their freezer with a worthy substitute until the real Eggos returned. But I never did print the recipe in a book.
Eggo toaster waffles are round, so I looked everywhere for a waffle iron that will produce round waffles small enough to fit into your toaster. No such luck. I finally called off the search when I decided that waffle shape is an unimportant detail. What really matters is that your waffles taste the same as the original, and heat up the same way in a toaster when you are ready to serve them. So that’s how I designed my Eggo Waffles recipe.
With this recipe, you make waffles that are slightly undercooked so that they can be frozen and reheated later in a standard toaster without overcooking. Most waffle irons produce rectangular waffles that fit nicely into a toaster, but even the waffles that come out of round waffle irons are easy to break in half or in quarters so that they completely fit all the way into the toaster slot when you’re ready to eat them. Just be sure to set your toaster on its lowest or second-lowest setting when you heat them up.
Today, Eggo Waffles are plentiful on store shelves. But if there is ever another shortage in this waffle’s future, you are now prepared.
Basic Recipe (Homestyle)
- 4 large eggs
- 2 1/2 tablespoons granulated sugar
- 1 1/4 cup milk
- 1/2 cup water
- 1/4 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 tablespoons vegetable oil
- 16 ounces (3 cups) all-purpose flour
- 4 teaspoons baking powder
- 1 1/8 teaspoons salt
- 8 drops yellow food coloring
1. Heat up a waffle iron.
2. Beat eggs with sugar in a large bowl with an electric mixer for 1 minute on high speed.
Add milk, water, buttermilk, melted butter, and oil and mix until well combined.
3. Add flour, baking powder, and salt to the bowl and mix for about 30 seconds or until the batter is smooth with no lumps. Mix in the food coloring if you want your waffles to be the same color as real Eggo Waffles.
4. Spray a waffle iron with non-stick oil spray. Pour 1/2 cup to 1 cup of batter (or whatever your waffle iron requires) onto the waffle iron, close it and cook the waffle for 1 to 2 minutes, or until just light brown and slightly undercooked.
5.When the waffles are cool, seal them up in freezer bags and freeze.
6. To prepare waffles for serving, cook them as you would the original product: in a toaster on the lowest setting until hot all the way through. If your waffle iron makes giant waffles you may have to cut or break them in half so that they fit all the way into your toaster.
Makes 8 to 9 waffles.
Tidbits: You can make clones of three other varieties of Egg Waffles by making minor adjustments to the above recipe:
For Buttermilk Waffles
Change to: 3/4 cup milk and 3/4 cup buttermilk.
For Blueberry Waffles
Add 3/4 cup dried and chopped blueberries to the basic recipe batter. Stir in blueberries after combining wet ingredients with dry ingredients.
For Whole Wheat Waffles
Use 8 ounces (1 1/2cups) all-purpose flour and 8 ounces (1 1/2 cups) whole wheat flour. Also, don't use food coloring.
For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original copycat recipes for you to use at home. Welcome to my lab.
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