Or, if you prefer eggs with less fat, use this “fry-poach” method. Melt a little fat in a frypan over low heat—just enough to grease the bottom. Add eggs one at a time, pour in 2 or 3 tablespoons of water, cover pan tightly, and steam until eggs are done. Season before serving.
Note: Use only clean, sound-shelled eggs in this recipe.
French toast
6 servings
4 eggs, beaten
⅔ cup milk
¼ teaspoon salt
12 slices white bread
2 tablespoons fat or oil
Combine eggs, milk, and salt. Dip each side of bread in egg mixture.
Brown on both sides in fat on a hot griddle—3 to 4 minutes on each side. Serve immediately.
Note: Use only clean, sound-shelled eggs in this recipe.
Variation
Add ½ teaspoon cinnamon or nutmeg to egg mixture before dipping bread.