Prevent Soggy Or Burnt French Toast By Frying In Oil Instead Of Butter

Prevent Soggy Or Burnt French Toast By Frying In Oil Instead Of Butter

The only thing worse than burnt French toast is soggy French toast, but by swapping out half or all of your butter for a neutral-flavored oil, you can avoid both of these tragedies.

I’m a huge believer in “butter is better” and was a little offended by this tip at first, but it actually makes a lot of sense. Butter has a pretty low smoke point (350°F/175°C) which can lead to the outside of your toast getting nice and brown before the inside has had a chance to cook through.

Incorporating an oil with a higher smoke point (such as vegetable oil) means your bread won’t brown as fast, and and the custardy inside of your breakfast will get to hang out in the pan longer, resulting in golden brown, not at all soggy French toast.

You’ve Been Making French Toast All Wrong (Here’s How to Do It Right) [Real Simple]


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