French toast

[mindstalk]

For no clear reason, I haven't made this in years and years. So long that I forget exactly how my parents taught me to make it. Though I think we had a higher egg/milk ratio (egg or two, dash of milk) than the recipes I see online (1 egg, 2/3 cup of milk).

I've made it the past two days. I also have only a vague memory of what it's supposed to be like, I suppose I should go to a restaurant for calibration. Still, I enjoyed the results.

But I realized... I think of it as a decadent sweet breakfast thing, like pancakes and waffles. Something slathered in extra butter and in syrup. But if you pass on those... the components are basically the same as scrambled eggs and toast, or fried eggs and toast plus a small glass of milk. And it's perfectly tasty without the syrup (which I don't have.) I guess it has a higher bread/egg ratio than those dishes.

Comments

[sraun]

I ended up deciding on a 1:1 ration of egg to milk - 1/4 cup of milk per egg. I've been very happy with that ratio.

[zxhrue]

I tend to go very heavy on the egg side of the ratio, e.g. 2 eggs, ~1Tbs dairy, pinch of sweetner, drop or two of vanilla, per slice of 'standard' bread. thicker slices take more liquid obvs.

interestingly, in s.india where I am at present, egg toast is a 'savoury' dish (no sugar or vanilla in the custard), eaten with ketchup...

[mindstalk]

Two eggs per bread, wow! My first batch was 1 egg, 1/4 cup milk, over 3 slices; second was 2 eggs, dash of milk, also 3 slices. Pre-sliced supermarket whole wheat bread. No sweetener other than a dash of cinnamon, and I guess the milk.

[zxhrue]

done properly it makes for really fluffly french toast, more like a souffle than a custard.

[squirrelitude]

If you'd like to explore another direction, elusiveat has an excellent recipe for a savory French toast (which we call "Italian toast").