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| DIY French Toasting with Wife |
I am not talking about the perfect kiss – this is another food-heavy exploration, fresh from today’s morning spread. I must have shared that eggs find a prominent place in my daily diet, essentially for breakfast and every time I run out of ideas. Lately, me and Moha have been exploring how to make the humble omelet or scrambled egg more engaging. The results have been rather good. We have salad-i-fied scrambled eggs and created omelet-like cheesy egg preparations that are exotic and nutritious without much prep time. Today morning, we tried making French toasts. Moha does not like the odor of eggs but she cooks them for me with the enthusiasm of a curious toddler. Our first effort today was rather simple - we wanted to make classic French toasts without too much experimentation.
We used some milk and eggs, whisked to frothy perfection, dipped triangle slices and put them on the pan. The result was good but not what we were trying to achieve. For starters, the slices were more soft than crisp. We plan to correct this with making the batter thicker next time, using little milk and more eggs. My advice of using half a cup of milk with couple of eggs was obviously out of place. Secondly, we forgot to add sugar to the batter that helps to caramelize the toast, giving it that special flavor and visual appeal. However, it was another case of Moha trying something for the first time in the kitchen and making it work beautifully even without tasting the preparation – she is God-sent for a gourmand like me! We might try a different type of bread too. Atta or whole wheat breads have a different taste when dipped in egg mix. I believe the usual, slightly bigger sandwich white bread is the best option here. Also, I like the green chilly chutney made by my wife rather than tomato sauces that tend to kill the eggy flavors.