French Toast Is To Eggy....

Lounge By mellormom Updated 30 Sep 2010 , 1:17am by JanH

mellormom Posted 4 Sep 2010 , 2:40pm
post #1 of 18

I don't like eggs but I love french toast. How do I prevent the eggs from cooking on top of the french toast. (ya know, the egg whites form on top)
Hopefully I'm making sense! LOL

17 replies
Bluehue Posted 4 Sep 2010 , 5:41pm
post #2 of 18

Not sure i understnd - icon_confused.gif loll
You do beat your eggs until frothy/fluffy don't you?
Then just dip your bread in quickly - then pan fry - yes?
The toast should then just be golden brown thumbs_up.gif


7yyrt Posted 4 Sep 2010 , 6:13pm
post #3 of 18

Less time in the eggs before frying, so there isn't that extra egg.

jen1977 Posted 4 Sep 2010 , 7:35pm
post #4 of 18

You do put milk in with your eggs, right? If you get the proper amount of milk to the eggs, you shouldn't have a problem with eggy french toast if you dip it quickly.

anxietyattack Posted 4 Sep 2010 , 11:38pm
post #5 of 18

Why don't you try brushing the egg on with a pastry brush?

itsmylife Posted 5 Sep 2010 , 5:30am
post #6 of 18

I found this article from Cooks Illustrated that talks about using only the yolks for dipping vs. the whole egg....

lecrn Posted 5 Sep 2010 , 5:03pm
post #7 of 18

I know what you mean by "too eggy". I agree with the right ratio of milk to eggs & to dip the bread quickly. I also put some vanilla flavor & cinnamon in mine.

mellormom Posted 27 Sep 2010 , 10:12am
post #8 of 18

Thanks for all the responses! I wasn't notified that I got any and so I forgot a posted! Oops. icon_smile.gif
What is the proper milk to egg ratio?

saffronica Posted 28 Sep 2010 , 2:56am
post #9 of 18

I never used to like French toast either; my mom used lots of eggs with a little milk and no seasoning. It was basically overcooked fried eggs with some bread in there somewhere. After my husband made French toast that wasn't nasty, I decided there was hope...then I tried this recipe from America's Test Kitchen (the same people who put out Cook's Illustrated), and now French toast is one of my family's favorite meals. Here it is:

8 slices bread
2 T. melted butter
1 egg
1 c. milk
2 T. sugar
3/4 t. cinnamon
1/4 t. salt
2 t. vanilla
1/2 c. flour

Place bread on wire rack over baking sheet and bake at 200* for 15 minutes. Whisk egg, milk, butter, sugar, cinnamon, salt and vanilla in large bowl. Slowly whisk in flour. Pour into shallow dish. Soak bread 30 seconds on each side. Fry in additional butter.

7yyrt Posted 28 Sep 2010 , 4:03am
post #10 of 18

No nutmeg?

JanH Posted 28 Sep 2010 , 6:15am
post #11 of 18

Highly rated french toast recipes:

Make-ahead french toast recipes:
(Also includes some ft casseroles.)

Other french toast recipes:


mellormom Posted 28 Sep 2010 , 10:58am
post #12 of 18

Thanks for all the ideas. I'll try them. I think I wasn't making my mixture frothy which was my problem.

JanH Posted 29 Sep 2010 , 2:01am
post #13 of 18
Originally Posted by saffronica

Place bread on wire rack over baking sheet and bake at 200* for 15 minutes. Whisk egg, milk, butter, sugar, cinnamon, salt and vanilla in large bowl. Slowly whisk in flour. Pour into shallow dish. Soak bread 30 seconds on each side. Fry in additional butter.

Hey saffronica,

This is the most interesting recipe for french toast I've come across...
You bake the bread slightly before you fry it...

When I make stuffing, I always use torn/shredded toasted bread but since it's combined with a little liquid & fat when it bakes inside the turkey it comes out very moist.

Is the toasted bread able to absorb more liquid than non-toasted bread? So that the mixture not only coats the outside of the bread but inside as well.

Or if that's totally off base, did America's Test Kitchen explain why this was an improvement.

Inquiring minds need to know. icon_biggrin.gifthumbs_up.gificon_lol.gif

mellormom Posted 29 Sep 2010 , 11:08am
post #14 of 18

yes safronica do tell. icon_smile.gif

saffronica Posted 29 Sep 2010 , 2:53pm
post #15 of 18

I'm pretty sure that the purpose of baking the bread is just to dry it out a little so it soaks up the batter better. You'll notice that it's baked at a low temperature, so it doesn't get toasted or even totally dry, just somewhat dry. What I do know is that when I follow the recipe, I get delicious results!

One of my favorite things about America's Test Kitchen is that in most of their cookbooks, they don't just give a recipe, they explain it. I got this recipe from their "Family Cookbook," which does not give the full-length explanations found in their other books, so I looked up French Toast in the "New Best Recipe" cookbook. I was surprised to find that the recipe was a little different, and does not include the baking step -- however, it does call for day-old bread, so I suspect that using old bread instead of fresh would give you the same result.

The ingredients were also a little different from the first recipe. The recipe in the second cookbook reduced the milk to 3/4 cup and the flour to 1/3 cup for challah or sandwich bread (including soft supermarket French bread); for "Firm, European-Style Bread" (the chewier, heartier French or Italian breads) it calls for the full cup milk but only 1 tablespoon flour, and no melted butter.

I thought it was very interesting that the recipes were different. It looks like I might have to do some French-toast experimentation, too!

saffronica Posted 29 Sep 2010 , 2:57pm
post #16 of 18

7yyrt: No, it doesn't call for nutmeg, but don't see any reason why you couldn't use it. I'm not a huge fan of nutmeg, so it works for me!

saffronica Posted 29 Sep 2010 , 4:25pm
post #17 of 18

I was just looking up a chicken recipe on my friend's food blog, and I saw this recipe for Puffed French Toast:

Now I DEFINITELY have some more experimenting to do!

JanH Posted 30 Sep 2010 , 1:17am
post #18 of 18

Thanks for the recipes and the explanation saffronica! icon_biggrin.gifthumbs_up.gif

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