Now let’s cook
Six rye slices go through the pan in two rounds, and white bread never gets a look in.
Ingredients
- 240 g rye breadmade from rye flour with a sourdough starter, more acidic and moister than wheat bread
- 2 eggslarge hen’s egg, about 50 g without the shell
- 150 ml milkcow’s milk
- 14 g butterchurned from cow’s-milk cream
Method
Cut 240 g of rye bread into 6 slices that are not too thin.
Whisk 2 eggs with 150 ml of milk in a shallow bowl until the mixture is even. Do not taste the raw mixture: it contains raw eggs.
Melt 14 g of butter in a large frying pan over a medium heat.
Dip the first batch, 3 slices, into the mixture so that they soak it up on both sides, but do not leave them in it for long.
Put this batch in the hot pan. Fry over a medium heat for 4 minutes on each side, until the slices are golden and there is no liquid mixture left inside: at least 74 °C in the middle of a slice. To check, break open the thickest slice of the batch: if it is still liquid inside, put it back in the pan and fry the whole batch for longer, until the mixture inside has set, then check again. Do the same with the second batch, the other 3 slices: soak them, fry them and check the thickest slice.
