On 24 Jan 2013 16:13:51 GMT, notbob > wrote:

>On 2013-01-24, Janet Bostwick > wrote:
>
>> college. How do you fix your French Toast?
>
>Without any egg extenders!
>
>I was raised on egg/milk mixture, for both scrambled eggs and Fr toast. I
>later realized, with the milk, scrambled eggs weep and Fr toast is
>soggy. Scrambled eggs require no milk or cream and they only cause
>weeping of the cooked eggs as the water in the milk drains out. Ick!
>I can see using milk/eggs in Fr toast if the toast is thick slices of
>Fr bread. Otherwise, unnecessary. Jes let the bread soak in the egg
>mixture a little longer. It'll soak in. I may try eggnog Fr toast,
>though.
Do your eggs at a lower temperature. The high temp wrings the water
from the protein.
Janet US