Hi Bob. Whisking or whipping egg whites until they're foamy and then adding them into the batter is a technique some people enjoy using, as they feel it adds more volume to their waffles. We'd recommend making no larger than a double batch unless you use Baker's Percentages (shown in more detail here) to calculate it, otherwise, the ratio of ingredients will get wonky and the waffles will likely have an undesirable texture and flavor. Yeast will die at 140°F so to be safe, just make sure the liquid is under 120°F and it'll be fine. Happy baking! Annabelle@KAF

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