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.

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

"notbob" > wrote in message
...
> 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

That's perhaps US style but on the other side of the pond, it's quite normal
to add milk and butter.

graham wrote:

>That's perhaps US style but on the other
> side of the pond, it's quite normal to add
> milk and butter.

Certainly not in my part of the US (Alaska) as I always add milk (2
tbsp. per egg for French Toast) and also in scrambled eggs, and I sure
don't find them "weepy", or the F. Toast soggy.

The only time I don't add milk to the eggs, is when I'm doing something
like fried rice, as for that I just beat the eggs up with a fork and
push the meat/veggies to one side of the skillet and pour in the eggs,
stirring until firm and I break them into pieces with the spoon and stir
them in to the other ingredients before serving.

Judy

I eat it with my mouth.

I suppose some people may eat it anally, but that would probably ruin
the taste....

graham replied to notbob:

>> 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
>
> That's perhaps US style but on the other side of the pond, it's quite
> normal to add milk and butter.

In the US, French toast is normally made with milk, cream, or half-and-half.
The only reason I can think of not using those items is if you're using a
poor-quality bread like Wonder Bread. Unfortunately, that style of bread is
what's most common in the market; it's much harder to find good white bread
with a substantial crumb. If I want to make French toast or bread pudding
using white bread (challah or brioche are my preference), I don't believe
that any locally-available bread meets my standards, so I'd have to make
pain de mie at home.

Bob

On 1/25/2013 4:36 PM, Bob Terwilliger wrote:
> graham replied to notbob:
>
>>> 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
>>
>> That's perhaps US style but on the other side of the pond, it's quite
>> normal to add milk and butter.
>
> In the US, French toast is normally made with milk, cream, or
> half-and-half. The only reason I can think of not using those items is
> if you're using a poor-quality bread like Wonder Bread. Unfortunately,
> that style of bread is what's most common in the market; it's much
> harder to find good white bread with a substantial crumb. If I want to
> make French toast or bread pudding using white bread (challah or brioche
> are my preference), I don't believe that any locally-available bread
> meets my standards, so I'd have to make pain de mie at home.
>
> Bob

I bake challah for French toast. I use egg and milk or cream, whatever
is in the fridge.

I thought this thread would be about what's on top of the French toast.
I was raised with powdered sugar and cinnamon on my French toast and a
drop of vanilla whisked in with the egg and milk soak.

First husband put syrup on his French toast. I was agog. When second
husband did the same, I started to think there was more than one way to
top French toast. Now I realize that the powdered sugar and cinnamon
topping was not what most people do.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Fri, 25 Jan 2013 19:50:29 -0600, Janet Wilder
> wrote:

>On 1/25/2013 4:36 PM, Bob Terwilliger wrote:
>> graham replied to notbob:
>>
>>>> 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
>>>
>>> That's perhaps US style but on the other side of the pond, it's quite
>>> normal to add milk and butter.
>>
>> In the US, French toast is normally made with milk, cream, or
>> half-and-half. The only reason I can think of not using those items is
>> if you're using a poor-quality bread like Wonder Bread. Unfortunately,
>> that style of bread is what's most common in the market; it's much
>> harder to find good white bread with a substantial crumb. If I want to
>> make French toast or bread pudding using white bread (challah or brioche
>> are my preference), I don't believe that any locally-available bread
>> meets my standards, so I'd have to make pain de mie at home.
>>
>> Bob
>
>I bake challah for French toast. I use egg and milk or cream, whatever
>is in the fridge.
>
>I thought this thread would be about what's on top of the French toast.
> I was raised with powdered sugar and cinnamon on my French toast and a
>drop of vanilla whisked in with the egg and milk soak.
>
>First husband put syrup on his French toast. I was agog. When second
>husband did the same, I started to think there was more than one way to
>top French toast. Now I realize that the powdered sugar and cinnamon
>topping was not what most people do.

Imagine my surprise when no one here said they used butter and salt as
I do.
Janet US

Janet Bostwick > wrote:

>On Fri, 25 Jan 2013 19:50:29 -0600, Janet Wilder
> wrote:

-snip-
>>First husband put syrup on his French toast. I was agog. When second
>>husband did the same, I started to think there was more than one way to
>>top French toast. Now I realize that the powdered sugar and cinnamon
>>topping was not what most people do.
>
>Imagine my surprise when no one here said they used butter and salt as
>I do.
>Janet US

Are you both southern gals? We northerners like to sweeten things
up. Some have been known to put syrup on grits.<g>

Jim

On Fri, 25 Jan 2013 21:31:29 -0500, Jim Elbrecht >
wrote:

>Janet Bostwick > wrote:
>
>>On Fri, 25 Jan 2013 19:50:29 -0600, Janet Wilder
> wrote:
>
>-snip-
>>>First husband put syrup on his French toast. I was agog. When second
>>>husband did the same, I started to think there was more than one way to
>>>top French toast. Now I realize that the powdered sugar and cinnamon
>>>topping was not what most people do.
>>
>>Imagine my surprise when no one here said they used butter and salt as
>>I do.
>>Janet US
>
>Are you both southern gals? We northerners like to sweeten things
>up. Some have been known to put syrup on grits.<g>
>
>Jim
no, I'm northern and my maternal and paternal grandparents all
immigrated to the northern states.
Janet US

"Jim Elbrecht" > wrote in message
news
> Janet Bostwick > wrote:
>
>>On Fri, 25 Jan 2013 19:50:29 -0600, Janet Wilder
> wrote:
>
> -snip-
>>>First husband put syrup on his French toast. I was agog. When second
>>>husband did the same, I started to think there was more than one way to
>>>top French toast. Now I realize that the powdered sugar and cinnamon
>>>topping was not what most people do.
>>
>>Imagine my surprise when no one here said they used butter and salt as
>>I do.
>>Janet US
>
> Are you both southern gals? We northerners like to sweeten things
> up. Some have been known to put syrup on grits.<g>

When I did eat grits, I put butter and syrup. Did not like them too much
with cheese.

"Janet Wilder" > wrote in message
eb.com...
> On 1/25/2013 4:36 PM, Bob Terwilliger wrote:
>> graham replied to notbob:
>>
>>>> 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
>>>
>>> That's perhaps US style but on the other side of the pond, it's quite
>>> normal to add milk and butter.
>>
>> In the US, French toast is normally made with milk, cream, or
>> half-and-half. The only reason I can think of not using those items is
>> if you're using a poor-quality bread like Wonder Bread. Unfortunately,
>> that style of bread is what's most common in the market; it's much
>> harder to find good white bread with a substantial crumb. If I want to
>> make French toast or bread pudding using white bread (challah or brioche
>> are my preference), I don't believe that any locally-available bread
>> meets my standards, so I'd have to make pain de mie at home.
>>
>> Bob
>
> I bake challah for French toast. I use egg and milk or cream, whatever is
> in the fridge.
>
> I thought this thread would be about what's on top of the French toast. I
> was raised with powdered sugar and cinnamon on my French toast and a drop
> of vanilla whisked in with the egg and milk soak.
>
> First husband put syrup on his French toast. I was agog. When second
> husband did the same, I started to think there was more than one way to
> top French toast. Now I realize that the powdered sugar and cinnamon
> topping was not what most people do.

I had a friend who put butter on top. I have put cinnamon in the eggs. But
always the powdered sugar on top.