I love french toast made with powdered eggs, because there is no “gloopy” part from where the eggs did not get mixed all the way. I hate that part of french toast. Using powdered eggs creates a more uniform texture to the egg coating.
4 eggs (4 Tablespoons whole egg powder, plus ½ cup water.)
1 teaspoon sugar,
1 teaspoon salt
1 cup milk (3 Tablespoons dry milk, plus 1 cup water)
10 to 12 slices bread (I use wheat)
butter
maple syrup or other syrup
1. Mix egg powder, water, sugar, salt, and milk, in a shallow bowl or pie plate. Mix until no lumps remain (you can use a fork, or a whisk, I often use my immersion blender because it is fast and easy)
2. Over LOW heat, heat griddle or skillet coated with a thin layer of cooking oil.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
3. Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast serves 4.
