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French Toast


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Heba E. Husseyn
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« on: September 16, 2019, 08:02:27 am »



Walaikum AsSalam dear Sister Ruhi.  May The Almighty accept your Fajr.  Please remember us in your prayers too.

Generally I use demerara.  It's got slightly larger crystals and is drier than regular brown sugar which will keep your french toast just a bit crispy as it should be and not sticky.   Regular brown sugar is pretty moist and is often preferred for preparing desserts or dessert accompaniments with a slight molasses touch.   For instance, if you're making brown sugar syrup, I would suggest regular brown sugar.  For macaroon pie, demerara would be perfectly suitable.

Yeah, scrambled eggs are another breakfast delight, not heavy yet leaves you feeling pleasantly and substantially filled for a while.   It was a holiday morning fav in my home before I was married.  It continues to be a fav with my husband and kids.  Apparently the reason why it gets too crumbly is if you keep stirring it constantly.  That isn't needed.  When you put the scrambled eggs mixture in the pan (less than medium high), just keep pushing the mixture slowly with the spatula from the end of the pan to the centre.  Continue from different points of the pan every 10 to 15 seconds.   Gradually, within approximately 10 minutes or so, as it cooks, it will thicken into larger bits.    This too can be relished with several nice variations in addition to its basics ingredients.




Here's how it should look when done.
 
Basic ingredients:  4 eggs, 1/4 cup evaporated milk or half-and-half, pinch of salt and pepper, 1 tbsp Mazola corn oil or Bacel margarine ... traditionalists usually prefer butter.   
Variations include grated cheddar or parmesan cheese and 1/4 tsp mixed herbs (oregano basil thyme) added to the mixture.   When done, it will look and taste super if sprinkled with some chopped stuff like parsley or coriander and red bell pepper.  Additionally, my eldest daughter often enjoys her scrambled eggs with a few pieces of avocado.   

Make sure never to add excess milk or cream, whichever you choose to use.  That will leave it a bit watery after you've finished and you'll need to carefully drain it by tilting the pan.  A needless and avoidable hassle. 

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