top of page

Regime Type:

PKD (With Allowances)

Beef and Egg Waffles

Introduction & Inspiration

These beef and egg waffles are scrumptious, offering a delightful crunch thanks to the coarse grind of the roast beef flour. Versatile in nature, they can be tailored to suit both slightly sweet and savoury palates.

I hope you'll enjoy them!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

2 x Beef and Egg Waffles

Main Ingredients:

75g Tallow

55ml Egg Yolks

65g Roast Beef 'Flour' - Coarse Flakes

Lard or Tallow - for greasing

Salt To Taste

Recipe Instructions

Pre heat the oven to 180c.


Melt the tallow in a medium pan on low heat. Once the fat is fully melted, remove from the heat.


Meanwhile place the egg yolks in a glass bowl. Pour the melted fat a little at a time into the egg yolks and fully incorporate using a spatula. Once you have incorporated all the fat, slowly add small amounts of the roast beef 'flour'. Use a spatula to coat all the 'flour' into the egg and fat mixture. Continue to mix until all the 'flour' has been incorporated.


Grease the silicone waffle mould and place it in a baking tray. Divide the mixture equally between the two waffle moulds.


Place the baking tray in the oven and cook for 14 minutes.


Remove the beef and egg waffles from the oven and allow them to cool slightly before adding your choice of toppings (Any leftovers can be placed in an airtight container and stored in the fridge).


These waffles make for a very nutrient dense snack and can also be a great choice when you're out hiking or travelling.


If you fancy a change from the waffle look, can also use the mixture to make mini galettes (check out the crunchy beef galettes or beef and liver versions for an idea on how they will look). The mixture will make 6 galettes. Follow the same steps as above. Just choose a different mould tray.


Ideally, purchase your meat, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).


Check out my Roast Beef 'Flour', Oven Roasted Bone Marrow and Beef Crackling (for how to make tallow) recipes for instructions on how to make these.


bottom of page