I do a dip, not a soak in the egg. Let it drip off a bit, and then in to the skillet. I've also found that letting my spatula rest on top of the bread in the skillet helps to get the middle toasted without smashing the bread.
I made french toast today and didn't realize it would transform the center into a custard or whatever it is. It was a pleasant surprise, and surprisingly filling. It turned out well, I could maybe stand to soak it less thoroughly. Maybe nostr:nprofile1qqszsedyheuzsdrp4dqvc5raarvcmhvhkaqapvxy60vdcmwjytexe8cpr3mhxue69uhhyetvv9ujucnfw33k76twwpshy6ewvdhk6tcpzpmhxue69uhkummnw3ezuamfdejsz9rhwden5te0wfjkccte9ejxzmt4wvhxjmc9cfqka you have some tips?
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