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- Eggy Bread
Eggy Bread
Ingredients
Step by step process
Preparation
- 1
Make eggy bread: cut a loaf into 8 slices about 1.5 cm thick. A day or two old loaf is ideal, as it holds its shape better. If your slices are ready, skip this step.
- 2
In a bowl, whisk the eggs with milk until smooth and even. Season it lightly with salt and pepper. The milk makes the mixture softer and the slices more tender.
- 3
Briefly dip each slice into the egg mixture on both sides, but only for a moment. A few seconds is plenty. Drier pieces can soak a little longer. Otherwise they take on too much and fall apart when turned.
Cooking
- 4
Heat the pan well beforehand so the slices don't stick. Melt the butter over medium heat. It should gently sizzle, not brown or burn. Scorched fat would add a bitter taste.
- 5
Place the soaked slices in the pan and fry for 2 to 3 minutes on each side until golden and crisp. Don't crowd the pan, so they cook evenly. Add more butter between batches as needed.
- 6
Transfer the fried slices to a plate lined with a kitchen towel. It will absorb the excess fat. Lay them loosely side by side, not stacked.
Serving
- 7
Serve hot, topped with chopped chives and a pickled gherkin on the side. The tangy gherkin nicely balances the buttery taste. Cold slices lose their charm, so bring them straight from the pan.
- 8
Enjoy immediately after frying, while the crust is crispy and the center is soft. A spoonful of sour cream goes well with them too.
More tips:
For a milder taste, fry in a mix of butter and a little oil. Butter adds aroma, oil raises the smoke point.
If your bread is older and drier, add 1-2 extra tablespoons of milk to the egg mixture for a moist result after frying.
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