Watch how much liquid the bread absorbs and cook gently until the egg mixture is set inside.
Your bread changes the method
Thin, soft sandwich bread takes up liquid quickly. A long soak can make it tear when you lift it. For thicker bread, check that both sides absorb the mixture without leaving the center completely soggy.
You do not have to pour every last drop of egg mixture over the bread. Absorption varies with slice size and dryness. The quantities are a starting point for four ordinary slices.
Put the butter in the pan
For this basic version, add the butter to the pan in small batches. There is no need to mix melted butter into the eggs. Dividing it also makes it easier to adjust as you cook more slices.
If the butter darkens very quickly or smokes, cool the pan before continuing. High heat may brown the outside before the egg mixture in the center is cooked.
Keep toppings separate
If you plan to add syrup or jam, you can reduce the sugar in the egg mixture. The berries and syrup in the photograph are optional and are not included in the ingredient list.
When cooking for several people, soak only the bread that will fit into the next batch. Avoid stacking cooked slices immediately, as trapped steam softens their surface.
THE RECIPE
Golden French toast for an ordinary morning
Ingredients
Ingredient quantities scale proportionally. Adjust water, seasoning, heat and cooking time to your pan and the food.
Method
Mix
Whisk the eggs, milk, sugar and salt in a wide bowl until no large strands of egg white remain.
Warm the pan
Heat a pan over medium-low heat. Melt some of the butter and coat the base.
Soak
Dip both sides of the next batch of bread. Soak thin bread briefly and judge thicker bread by its absorption.
Cook through
Cook each side until golden, lowering the heat if the surface colors too quickly. Make sure the egg mixture is cooked inside.
Serve
Repeat with the remaining bread. Serve with optional fruit or sauce on the side.
Kitchen timer
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