I saw a chief prepare my French toast last week; he added milk to the
eggs he scrambled then dipped the bread into the mixture and placed it
in the frying pan. I thought the toast seemed soggy. What's the point
of adding milk in such cases?

sometime in the recent past jaygreg posted this:
> I saw a chief prepare my French toast last week; he added milk to the
> eggs he scrambled then dipped the bread into the mixture and placed it
> in the frying pan. I thought the toast seemed soggy. What's the point
> of adding milk in such cases?
I add water to omelets and milk to my French Toast mix. Actually, I always
used milk in my scrambled eggs or omelets too until I saw the Frugal Gourmet
use water saying it made the end product lighter & fluffier. As for the milk
in French Toast, I just think it makes it richer. A dash of vanilla & a
sprinkle of sugar always and sometimes a dash of cinnamon round out my mix.
The wife likes to soak the bread well and I soak mine a little less, but
both are good. For an extra crunch, flip dipped bread in bread crumbs, or my
favorite - cornmeal. I think Panko would be nice too.

--
Wilson 44.69, -67.3

Wilson wrote:
: sometime in the recent past jaygreg posted this:
:: I saw a chief prepare my French toast last week; he added milk to the
:: eggs he scrambled then dipped the bread into the mixture and placed
:: it in the frying pan. I thought the toast seemed soggy. What's the
:: point of adding milk in such cases?
: I add water to omelets and milk to my French Toast mix. Actually, I
: always used milk in my scrambled eggs or omelets too until I saw the
: Frugal Gourmet use water saying it made the end product lighter &
: fluffier. As for the milk in French Toast, I just think it makes it
: richer. A dash of vanilla & a sprinkle of sugar always and sometimes
: a dash of cinnamon round out my mix. The wife likes to soak the bread
: well and I soak mine a little less, but both are good. For an extra
: crunch, flip dipped bread in bread crumbs, or my favorite - cornmeal.
: I think Panko would be nice too.

http://www.thesmokinggun.com/archive/frugal1.html

lest we forget . . .

On Sep 5, 4:32*am, jaygreg > wrote:
> I saw a chief prepare my French toast last week; he added milk to the
> eggs he scrambled then dipped the bread into the mixture and placed it
> in the frying pan. I thought the toast seemed soggy. What's the point
> of adding milk in such cases?

I've always added milk. soggy french toast comes from either not
cooking it long enough or having too hot a griddle.

Chemo the Clown > wrote:
> On Sep 5, 4:32=A0am, jaygreg > wrote:
> > I saw a chief prepare my French toast last week; he added milk to the
> > eggs he scrambled then dipped the bread into the mixture and placed it
> > in the frying pan. I thought the toast seemed soggy. What's the point
> > of adding milk in such cases?
>
> I've always added milk. soggy french toast comes from either not
> cooking it long enough or having too hot a griddle.

I've found that the key to making good French toast is using stale bread.
Here's one recipe I've used that makes good French toast:

French Toast
Recipe courtesy Alton Brown, 2003

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

In medium size mixing bowl, whisk together the half-and-half, eggs, honey,
and salt. You may do this the night before. When ready to cook, pour
custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30
seconds on each side, and then remove to a cooling rack that is sitting in
a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick
saute pan. Place 2 slices of bread at a time into the pan and cook until
golden brown, approximately 2 to 3 minutes per side. Remove from pan and
place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve
immediately with maple syrup, whipped cream or fruit (and lots of butter).

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

sometime in the recent past Nick Cramer posted this:
> Chemo the Clown > wrote:
>> On Sep 5, 4:32=A0am, jaygreg > wrote:
>>> I saw a chief prepare my French toast last week; he added milk to the
>>> eggs he scrambled then dipped the bread into the mixture and placed it
>>> in the frying pan. I thought the toast seemed soggy. What's the point
>>> of adding milk in such cases?
>> I've always added milk. soggy french toast comes from either not
>> cooking it long enough or having too hot a griddle.
>
> I've found that the key to making good French toast is using stale bread.
> Here's one recipe I've used that makes good French toast:
>
> French Toast
> Recipe courtesy Alton Brown, 2003
>
> 1 cup half-and-half
> 3 large eggs
> 2 tablespoons honey, warmed in microwave for 20 seconds
> 1/4 teaspoon salt
> 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
> 4 tablespoons butter
>
> In medium size mixing bowl, whisk together the half-and-half, eggs, honey,
> and salt. You may do this the night before. When ready to cook, pour
> custard mixture into a pie pan and set aside.
>
> Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30
> seconds on each side, and then remove to a cooling rack that is sitting in
> a sheet pan, and allow to sit for 1 to 2 minutes.
>
> Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick
> saute pan. Place 2 slices of bread at a time into the pan and cook until
> golden brown, approximately 2 to 3 minutes per side. Remove from pan and
> place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve
> immediately with maple syrup, whipped cream or fruit (and lots of butter).
>
That sounds PDG to me!

--
Wilson 44.69, -67.3

Wilson > wrote:
> sometime in the recent past Nick Cramer posted this:
> > Chemo the Clown > wrote:
> >> On Sep 5, 4:32=A0am, jaygreg > wrote:
> >>> I saw a chief prepare my French toast last week; he added milk to the
> >>> eggs he scrambled then dipped the bread into the mixture and placed
> >>> it in the frying pan. I thought the toast seemed soggy. What's the
> >>> point of adding milk in such cases?
> >> I've always added milk. soggy french toast comes from either not
> >> cooking it long enough or having too hot a griddle.
> >
> > I've found that the key to making good French toast is using stale
> > bread. Here's one recipe I've used that makes good French toast:
> >
> > French Toast
> > Recipe courtesy Alton Brown, 2003
> >[]
> That sounds PDG to me!

It sure is, Wilson. I've been doin' it this way for years. Bread is a no-no
for me, since I got diabetes in '92. This is a rare treat for me!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On Sep 5, 7:32*am, jaygreg > wrote:
> I saw a chief prepare my French toast last week; he added milk to the
> eggs he scrambled then dipped the bread into the mixture and placed it
> in the frying pan. I thought the toast seemed soggy. What's the point
> of adding milk in such cases?

originally French toast was a way to use up stale or dry bread. the
milk helps the egg soak into the bread and get all the way through.

When you cook the french toast all the way through, the egg will
solidify same as scrambled eggs will. The milk will help it to stay a
bit softer, but will Not leave it soggy if you've cooked the egg the
whole way. milk and egg well soaked into the bread, (I add vanilla
and cinnamon to the mix) will puff up when cooked just as a pancake
would. It should feel a bit like bread pudding in your mouth, puffy
but firm.

FWIW, kitty

In article
>,
jaygreg > wrote:

> I saw a chief prepare my French toast last week; he added milk to the
> eggs he scrambled then dipped the bread into the mixture and placed it
> in the frying pan. I thought the toast seemed soggy. What's the point
> of adding milk in such cases?

Perhaps someone on rec.food.cooking could give a good answer ‹ certainly
an opinion; rec.food.preserving is about preserving food for safe
storage and later enjoyment. Or you might try the American Egg Board
site.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog - check
it out. And check this, too: <http://www.kare11.com/news/
newsatfour/newsatfour_article.aspx?storyid=823232&catid=323>