A good test of the temperature is to let a drop or two of water fall on the plates of the waffle iron. The drops should sizzle and dance for 2-3 seconds before vanishing. If the drops sit there for much longer than that, the waffle iron isn’t warm enough yet. If they vanish in less than a couple seconds, the waffle iron may be too hot. [1] X Research source
You may also separate the eggs by cracking them in half and tipping the yolk from shell half to shell half, letting the white drop to a bowl below. It’s all right to leave a bit of the egg whites in with the yolk, but don’t get any yolk in with the egg white. The egg whites won’t foam properly if there is even a little yolk in them.
Check the instructions that come with your waffle maker. Many non-stick waffle makers don’t need to greased. If yours doesn’t need to be greased, skip this step.
Don’t press on the lid. The lid will press down enough and the waffles will naturally puff a little. [3] X Research source Watch the steam production. It will stop or reduce greatly when the waffles are done. Listen and watch for the thermostat in your waffle iron to turn off and on. Sometimes having it turn off is a cue that the waffles are done. Waffles get a lot less sticky once they’re properly cooked. If the waffle iron is hard to open and you oiled it properly, try giving it another minute. Don’t open the waffle iron if you can help it. Try to cook each waffle in one go. If you do open the waffle iron on a waffle that’s still a bit too pale, carefully close it again and let it go a bit longer.
To make a fruit syrup, like strawberry syrup, place cut fruit, a few teaspoons of sugar, and about half a cup of water in a small pot. Heat it on the stove over medium heat. Stir the mixture until it thickens and becomes a syrup you can pour over your waffles. Fruit can also be cooked directly into the waffle batter. Stir in some blueberries, chopped strawberries, banana slices, or another fruit before pouring it into the waffle iron.
