Some people think they taste eggy. I don't.

And, yes, the layers are what make it firmer.

For myself, I do layers when I'm wanting a bun or bread or savory chaffle, but I will make a batter if I'm doing a sweet application. Generally, for a savory chaffle, I'll use a sharp cheddar cheese, but for sweet, I use an Italian blend.

I put my waffle maker on my kitchen scale to make sure my measurements are good. Otherwise, if I eyeball my measurements, I always end up with overflow and a mess to clean up.

My basic savory application is:

• 10 grams shredded cheese
• 25 grams beaten egg (about 1/2 a large egg)
• 10 grams shredded cheese