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1
Whisk the flour, baking powder, custard powder, tapioca starch, and salt together in a small bowl and set aside.
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2
Combine the eggs and sugar in a medium bowl and whisk together until smooth.
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3
Add in the evaporated milk and water and whisk to combine.
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4
Add in the flour mixture and whisk to combine, making sure that all the lumps are whisked out and the mixture is very smooth.
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5
Add in the vanilla extract and vegetable oil and whisk to combine.
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6
Cover the mixture and refrigerate for an hour to let thicken.
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7
Spray each eggette plate with nonstick cooking spray and heat on a stove burner at medium until just hot - you don't want it scorching or the batter will cook too quickly when it hits the pan.
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8
You can stir in any of the optional add-ins like the ones I listed above at this point, right before cooking the batter.
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9
Pour about 3/4 cup of batter on one side of the egg waffle maker, spreading as evenly as possible. Place the other plate on top. Flip the pan over to let the mold fill evenly.
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10
Cook for about 2 1/2 minutes, then flip and cook for another 2 1/2 minutes.
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11
After the first trial eggette, you can adjust the heat and cooking time to get the doneness you want.
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12
Turn the eggette out onto a wire rack to let cool slightly before eating.
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13
Cooking time is for each egg waffle.
