it's too oily man
How's it any more oily than an ordinary toastie? Eggs contain no oil, and if your french toast is oily, then you're using too much oil...
-
Join the MyBroadband community
South Africa’s biggest forum. Discuss, discover, and connect with thousands of members.
-
Question of the Day: What is your non-negotiable item, device, or app for international travel?
Ready, Steady, Cook...
- Thread starter DJ...
- Start date
-
- Tags
- cooking exciting food interesting
How's it any more oily than an ordinary toastie? Eggs contain no oil, and if your french toast is oily, then you're using too much oil...
P
Picard
Guest
Marmite!!!
Ou grote
Honorary Master
And when you make a toasted sarmie, you use butter/oil on the bread as well. Again, how is it any different? You're just using far too much oil if your french toast is oily. There is nothing wrong with egg and cheese imo. I can't stand oily plates of food but I've never had that problem before with egg and cheese.
As for the dagwood example - well I believe that is an assumption on your part. I also think you'll find more oil in a hamburger patty than a fried egg btw as the meat is porous and absorbs the oil - the egg doesn't absorb any.
And one last point - if your cheese is melting to the point of separating (oils from solids) then you've probably cooked it for far too long already - french toast should cook quickly and the cheese should only just melt...
blunomore
Honorary Master
I ended up going with Picard and DJK's suggestions. I love Marmite and I love cheese, so I had one slice with each of those toppings !
blunomore
Honorary Master
It seems that soon, we will all be thanking DJK for our proverbial 'daily bread' 
Nah, I mean what I say and I say what I mean...
Make an ordinary cheese sandwich (cheese in between two slices of bread); dip into egg mixture on one side; turn over and dip the other side; now add to the hot pan; flip when one side is cooked; cook the other side. That's as simply as I can put it. No need for much oil at all. Maybe when you say oily, what you mean is rich - because that it is...
It seems that soon, we will all be thanking DJK for our proverbial 'daily bread'
It's to make up for what an ass I am the rest of the time...
Quick note for future reference (now that you bring up smoked paprika) - smoked paprika has a tendency to leave a bitter after-taste. In fact many smoked things do I've found - like smoked cheese has a bitter note sometimes. Many people are tempted to add something sweet to counter the bitterness, but that is pointless. Salt counters bitterness very well - so just use salt instead. This is why there is often such a high salt content in processed food/pre-packaged meals - because the preservatives they use are really bitter, so they use excess salt to counteract this...
Nah, I mean what I say and I say what I mean...
Make an ordinary cheese sandwich (cheese in between two slices of bread); dip into egg mixture on one side; turn over and dip the other side; now add to the hot pan; flip when one side is cooked; cook the other side. That's as simply as I can put it. No need for much oil at all. Maybe when you say oily, what you mean is rich - because that it is...
Isn't that called a monte christo or monte carlo or monte something (I actually can't remember the second part) sandwich?
Sort of - a monte cristo sandwich has ham in it iirc, but yes, it's pretty much the same thing. I've seen them deep fried as well though...
Best Sausage rolls ever.
12x Eskort pork sausages (Can buy in a single pack & don't buy Renown as they are crap)
4x Eskort rindless streaky bacon rashers
1x Today puff pastry roll
2x Eggs
Ensure pork sauges, bacon & pastry is defrosted.
Sealed packet of sausages can be left in warm water. Do NOT defrost in microwave as the skin sticks to the pork meat.
Pastry can be left outside.
Once sausages are defrosted run a small sharp knife under the skin from end to end cutting the skin. Remove the meat and keep the shape of the sausage discarding the skins.
Prepare work surface with a bit of flour for the pastry.
Roll the pastry out slightly with a roller so it is a bit thinner until you gain about 5cm in length & width.
Beat the two eggs together and have a brush handy.
Preheat oven to 200'C.
Lay out 2 strips of bacon end to end next to each other from one end of the dough to the other. 2 strips should cover the lenght of the dough and you want two rows of two strips on opposite sides of the dough
Sprinkle freshly ground black pepper on the bacon.
Take 6 sausages and lay that on each bacon strip. You have to squash the sausage up a bit (makes them nice and fat) so they will fit lenght wise in the dough. Do the same for the other strip of bacon.
Cut the dough in the middle of the two strips lengthwise. Start rolling dough over sausages, egg wash the end of the dough that is going to overlap the rest of the dough.
You should now have two very long sausage rolls, each containing 6 sausages & 2 strips of bacon! Place them on a lightly grease oven tray. Brush the sausage rolls with eggwash and place in preheated oven for 40-50 minutes depending on how you like the pastry done. Eggwash 2/3rds towars the end with more eggwash.
12x Eskort pork sausages (Can buy in a single pack & don't buy Renown as they are crap)
4x Eskort rindless streaky bacon rashers
1x Today puff pastry roll
2x Eggs
Ensure pork sauges, bacon & pastry is defrosted.
Sealed packet of sausages can be left in warm water. Do NOT defrost in microwave as the skin sticks to the pork meat.
Pastry can be left outside.
Once sausages are defrosted run a small sharp knife under the skin from end to end cutting the skin. Remove the meat and keep the shape of the sausage discarding the skins.
Prepare work surface with a bit of flour for the pastry.
Roll the pastry out slightly with a roller so it is a bit thinner until you gain about 5cm in length & width.
Beat the two eggs together and have a brush handy.
Preheat oven to 200'C.
Lay out 2 strips of bacon end to end next to each other from one end of the dough to the other. 2 strips should cover the lenght of the dough and you want two rows of two strips on opposite sides of the dough
Sprinkle freshly ground black pepper on the bacon.
Take 6 sausages and lay that on each bacon strip. You have to squash the sausage up a bit (makes them nice and fat) so they will fit lenght wise in the dough. Do the same for the other strip of bacon.
Cut the dough in the middle of the two strips lengthwise. Start rolling dough over sausages, egg wash the end of the dough that is going to overlap the rest of the dough.
You should now have two very long sausage rolls, each containing 6 sausages & 2 strips of bacon! Place them on a lightly grease oven tray. Brush the sausage rolls with eggwash and place in preheated oven for 40-50 minutes depending on how you like the pastry done. Eggwash 2/3rds towars the end with more eggwash.
Last edited:
Try remove the sausage meat from the casing as well and experiment with your own additions. Sundried tomato, parmesan cheese, fresh herbs, apple works really well with pork and you can make a savoury apple chutney to mix in, throw a heavily reduced red wine/sherry into the mix etc and you can wrap the bacon around it to act as its own casing as well. Might make them easier to eat without the casing as well. Just a thought...
blunomore
Honorary Master
Cholesterol is the devil.