rockey_f_squirrell
Cook
I am sorry if this sounds like too many complaints all at once, but french toast gives me more trouble than a popcorn hull stuck in the back of my tongue.
So I get the concept, but when I go to dip it one of two things happen (sometimes both).
With one egg, i can make about 3 F Toasts, the first one though soaks up over half the egg at once, the second one gets some, and the third one get it very light.
For that one problem, I have to ask, how do you conserve the egg to be most efficient distribution to the bread. In other words, how can I even things more out, not have the first one soak up most of the egg.
My wife says, 'Dip it quickly'. But then this is where the 2nd problem comes in, the crust at where I am holding the bread, even if I spin it around, as I pull it out of the egg, it rips off, and when I try to fix it, where I tug at the bread also pulls apart forming a hole.
I've tried using forks, just to make a gash through the side, and as I lift it, gravity starts it's own damage.
Are there any tips. I love french toast even more than waffles or pancakes, but hate the process of making them.
How do y'all fix your french toasts, problem free?
p.s. I've tried spatulas too, just to drop a splotch of egg into the skillet with the bread, so that doesn't work well either
So I get the concept, but when I go to dip it one of two things happen (sometimes both).
With one egg, i can make about 3 F Toasts, the first one though soaks up over half the egg at once, the second one gets some, and the third one get it very light.
For that one problem, I have to ask, how do you conserve the egg to be most efficient distribution to the bread. In other words, how can I even things more out, not have the first one soak up most of the egg.
My wife says, 'Dip it quickly'. But then this is where the 2nd problem comes in, the crust at where I am holding the bread, even if I spin it around, as I pull it out of the egg, it rips off, and when I try to fix it, where I tug at the bread also pulls apart forming a hole.
I've tried using forks, just to make a gash through the side, and as I lift it, gravity starts it's own damage.
Are there any tips. I love french toast even more than waffles or pancakes, but hate the process of making them.
How do y'all fix your french toasts, problem free?
p.s. I've tried spatulas too, just to drop a splotch of egg into the skillet with the bread, so that doesn't work well either