Part 3/6:
In a separate medium bowl, crack 2 eggs, separating the yolks from the whites. The yolks will join the wet ingredients, while the whites will be beaten independently to create that airy consistency characteristic of Belgian waffles.
To the egg yolks, add 2 cups of whole milk and ½ cup of vegetable oil. Alternatively, you could use melted butter for flavor, but be cautious that it might need warming to avoid clumps. Adding a touch of 2 teaspoons of vanilla enhances the flavor profile of the batter.
Now it’s time to whip the egg whites. Using an electric mixer, froth the whites until you achieve stiff peaks. This step is crucial as it contributes to the waffles’ fluffiness. If you desire, you can add a bit of sugar to the egg whites for extra stability.