Believe it or not, an eggy taste in waffles is often due to too many eggs in comparison to other ingredients. My favorite ways to deal with the issue are to either use slightly less eggs in the first place or to whip a bit of unsweetened cream and gently fold that into the batter. Also, a lot of Belgian waffle recipes instruct the cook to separate the egg whites and yolks beforehand and whip up the whites before adding the eggs. If you skip these steps and add the plain eggs, you’ll get slightly denser waffles but also a bit less eggy taste.