Monday, October 06, 2008

Cordy & Daddy's Egg-cellent Cooking Adventure

Did you know that Oct. 10 is World Egg Day? I didn't either, until Parent Bloggers asked me if I would like to help celebrate by making a recipe that features eggs and preferably has a world theme to it. The Egg Board is trying to get the message out about World Egg Day by featuring egg recipes from around the world.

This of course, was a challenge for me. First, I'm a lousy cook. Second, I'm the only one in my family who eats eggs. Cordy and Mira have both tried eggs and turned their noses up at them. I had to find something that used eggs but didn't look like eggs, and it had to be simple enough that Cordy could help and I wouldn't burn the house down.

So what did we make? French toast! OK, so it's not exactly international, but hey, we even printed out a French flag for inspiration. That counts for something, right?

The one problem with the traditional french toast recipe is that it contains cinnamon, which Cordy is allergic to. So we used Jenna's cinnamon-free french toast recipe for this experiment.

Here are the ingredients:

Wine in the background not an ingredient, yet as many parents know, always necessary...

2 eggs, 1 cup milk, 1 tsp. vanilla extract, 2 tbsp brown sugar, slices of bread, and a generous sprinkling of nutmeg

Step 1: Put eggs and milk into a bowl and beat. Or stir, if you want it to take forever. Cordy preferred to stir, so we had to help her.

She loved stirring. (And see the French flag on the stove?)

Step 2: Add vanilla, brown sugar and nutmeg and stir. This can take less than a minute, or a full 5 minutes if you have a child who loves to stir.

Stir the vanilla in...

Add in brown sugar (Mira's only task in this process)...

Stir some more...

Add in nutmeg, and then - you guessed it - stir some more!

Step 3: Now comes the fun part. Heat up your griddle, or in our case, use a frying pan with the burner set at medium high heat and a spoonful of butter added. Dip the bread, covering both sides in the mixture quickly, and place in the frying pan or griddle until both sides are lightly brown.

If your child is in charge of dipping, keep a close eye on her to keep her from dipping it too early. One piece of french toast turned out a little squishy due to being drowned in the mixture when left in for over a minute.

Dipping is tough when you have sensory integration disorder, but she was very brave. She even got her fingers into the mixture a few times and didn't get upset.

Aaron does the cooking to ensure this remains a safe experiment

Here's our dipping process in action:



Step 4: Add powdered sugar and syrup.


Step 5: Eat! Yum!

And now the moment of truth: will she eat it?

Thumbs up!

We had a lot of fun making french toast, and Cordy got to try a new breakfast food that has a lot more protein than a waffle, thanks to the eggs and milk. And now that they've had eggs in this form, maybe we can move up to scrambled eggs soon.

If you like eggs, go find a new egg recipe to make for your family for World Egg Day on October 10. The Egg Board has several recipes available that look delicious. Who knows, you might just find a new meal for your picky child, too.

4 comments:

Amelia Sprout said...

Mmmm... We go for cheese omlets every day in our house.

My favorite part is the cape. I'm going to do all of my cooking in cape now.

Christina said...

Amelia - Ah yes, the Superman cape is worn for anything right now. She spends about half of her day in it.

mothergoosemouse said...

Christina, that is FABULOUS.

Maybe a cape would help me cook better. I'll give it a whirl.

Condo Blues said...

ooo la la!

I LOVE EGGS!