Feeling
the pressure to keep this project rolling, I threw together French
Toast last Sunday before departing for a Sunday Drive. I had meant to
half the recipe (but use 2 eggs instead of 1.5 and just fry the
excess egg coating mixture), but I added the full amount of both eggs
and milk and had to just roll with it.
Three
eggs plus 3/4 cup of milk makes for a pretty runny mixture. This is
good for coating bread, but when I fried the leftovers - I used 4
slices of bread rather than the full recipe's 8 - it didn't act like
normal scrambled eggs. The sugar and vanilla were lovely on the
bread, which of course was the point of this meal, but made the
milky, scrambled eggs oddly sweet. In any case, this is a pretty
standard French toast recipe and was delicious.
PHOTO
It's not a full recipe,
just part of a general-guidelines table at the beginning of the "Eggs
and Cheese" chapter on page 220, but the day before the French
Toast I baked, or "shirred", some eggs for my breakfast.
I ended up baking them
for about 50% longer than the guidelines suggested, and I'm still not
sure how to "dot with butter", but they turned out quite
well.
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