On Jul 21, 9:20*pm, Dave Smith > wrote:
> On 21/07/2011 9:04 PM, Lou Decruss wrote:
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> > On Thu, 21 Jul 2011 14:29:14 -1000, > *wrote:
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> >> On 7/21/2011 12:56 PM, Tara wrote:
> >>> I have never been pleased with my French toast. * Blame my pan, blame
> >>> my stovetop, blame my mad cooking skills, the toast comes out soggy in
> >>> spots and brown in spots.
>
> >>> Frustrated and curious, I threw two test slices on my George Foreman
> >>> grill. * They turned out evenly golden brown. *The grill marks make
> >>> handy knife guides if your children prefer French toast sticks.
>
> >>> Tara
>
> >> Using a George Foreman grill sounds like a great idea. You could also
> >> bake the French toast in an oven. Whatever you do, make sure you add
> >> some cinnamon and a little sugar to the eggs. :-)
>
> > I use a couple drops of vanilla but no sugar.
>
> no no. use a bit of sugar. Trust me. It's better that way.- Hide quoted text -
>
> - Show quoted text -

I use 1 level Tbl spoon of sugar for each egg. If the center is soggy
maybe
the heat is too high and you don't give it time for the center to
cook.
I use low heat for the center to cook and not burn the outside.

Lucille