Why You Should Consider Using Only Egg Yolks For French Toast

Few recipes give simple pantry ingredients a major glow-up quite like turning sliced bread into French toast. Not only are you elevating that sliced bread when you dunk it in custard and pan-fry it, but you're turning basic bread into an entirely different culinary experience.

While some may be partial to making easy pancakes or whipping up buttermilk Belgian waffles for Sunday brunch, French toast is easier to make and is a reliably elegant and versatile dish. French toast recipes can vary depending on how you make your custard or what kind of bread you use. You can make challah French toast, croissant French toast, panettone French toast, pumpkin French toast — the list goes on.

While French toast is a beloved staple at the breakfast or brunch table, it's true that sometimes it can come out a bit eggy. If that's not your style, there's a quick and easy trick that can help not only remove an excess of eggs but also increase the richness of your next batch.

A matter of separation

In general, French toast recipes are simple to make. Slices of bread are dipped into a custard made from eggs beaten with milk or cream, with cinnamon and vanilla extract or sugar added. That bread gets placed onto a hot pan to cook lightly, browning each side, then served with your toppings of choice.

The problem comes when there are larger chunks of egg white in the custard; this unevenness can stick to the bread before it goes into the pan (per The Food Charlatan). According to America's Test Kitchen, the simple solution for this is to separate egg whites and yolks and add only the yolks to your custard. By removing the egg whites — which are harder to blend with yolks and cream — you eliminate having an eggy texture to your French toast. You'll have a richer flavor, too. 

As an added bonus, lightly toast your bread before dipping it into the custard. Your next batch of French toast will be the most delicious batch you've ever served.