Another Easy Recipe

Yo! Get in the kitchen, no if, ands, or buts about it. You're learning a new one today.

French Toast! Now, here's what ya need. Bread, preferably white bread. Eggs. Milk. Sugar. Salt. Butter. Cinnamon. And syrup if you want it. Today you learn about an egg wash. First, take your bread, prepare it however you want; cut it, remove the crust... Just know, it's just about two eggs per three or four slices of bread. Now, get a bowl or something. Oh, and a plate. Crack the eggs into a bowl. Add a bit over a table spoon of milk per egg, so, around three for this mix. Don't be afraid to eyeball it a bit. Add a table spoon of sugar—it's not too late to specify, normal table sugar, right? Anyhow, throw a pinch of salt in the mix. Then, add the cinnamon. Now, don't overdo it, but I never had a particular amount of cinnamon I add. Just add as much as you think you like. Use a fork, or a whisk if you're fancy and have standard kitchen utensils, and mix it all together. Be patient, too. Cinnamon takes a long time to actually mix, especially if you added a bunch. When it gets yellow-y and weird, it's pretty much done. Yes, there might be little specks of cinnamon floating; completely normal. Next, soak your bread, each side, then put it on a plate for a few minutes to properly absorb all of the eggy-cinnamon-sugar goodness.

I might get into heat some other time if anyone wants, but, hopefully you'll follow me. Low-medium heat. Sauté butter in a pan 'till it's coated. Next, let's get those soaked and squished breads into the pan. Yes, the squish is normal, don't be concerned. It should get normalish through cooking. Careful with this part. Nothing should pop at you, but I personally have no real gauge for how long to cook it. It, like the cinnamon, depends heavily on the individual. I personally cannot stand squishy french toast, so I cook it for longer and more thoroughly, until it's a bit crunchy. If you're worried about burning it, don't be. Use the smell of cinnamon to vaguely guess when it's getting there, and use a spatula or something to peek underneath and look to see how cooked the bread is. It should, be a golden brown, but don't be afraid to get a bit... adventurous.

In any case, once you've got it all cooked to order, put it onto A DIFFERENT PLATE. Do not cross contaminate yourself by getting raw eggy stuff on your cooked food—you'll get sick. New plate, heck, get a new fork if you want to play it extra safe. And on the topic of hygene, wash your hands, often. Back on track, when it's plated, get some syrup on it if you want, or whatever your style may be. And, boom! French toast, yo!

Ps: Add this to the omelet in my last blog "Food...!" for a very good, well-rounded, healthy, and even vegetarian-friendly breakfast. Good for a little breakfast in bed, too, for next month's Mother's Day, if you so please.