Hey Bitches!Right now, I'm eating French toast that I fried in margarine that I'd previously used to fry bologna. Not only it is like, holyfuckingshitballs awesome tasting? It also turned out absofuckinglutely perfectly.
The key to perfect French toast is this: turn the burner on high and let the pan heat up while you prep the eggs. Whether you used one or two eggs(I like two eggs for two pieces of bread) don't add milk or water. You may be tempted to but let the eggs do the work.
When the pan is really, really hot, put the French toast in the pan and immediately turn the heat to low-medium. Do NOT push down on the bread or flatten it, just patiently let it cook and keep an eye on it to ensure it's not burning. Flip it when it's ready, let that side cook, and there you go.
Anyway Bitches, I'm going to Saint's Rest Beach tomorrow to check out the hiking trail. If any Bitches wanna come, I'm gettin off from my fucking hellhole job at 1pm and I'll have my cell.
I know none of you will read this between now and then anyway, but the invitation is there. Bitches.
5 comments:
I'm not a fan of french toast egg salad sandwich would be better
Well you can't fry an egg salad sandwich in delicious bologna margarine, now can you?
hmmmm ... wouldn't the french toast be to eggy without some milk??
Why would someone dip bread in egg if they didn't want something eggy?
I didn't read it in time.
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