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Salted Egg French Toast

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

83.48 g

Sodium (mg)

938.13 mg

Vitamin A (IU)

695.66 IU

Saturated Fat (g)

14.47 g

Energy (kcal)

733.67 kcal

Fat (g)

31.15 g

Trans Fat (g)

0.53 g

Salt (g)

2.35 g

Calcium (mg)

364.91 mg

Monounsaturated Fat (g)

6.04 g

Cholesterol (mg)

254.46 mg

Iron (mg)

5.42 mg

Vitamin C (mg)

3.38 mg

Fibre (g)

3.39 g

Sugars (g)

29.17 g

Protein (g)

25.5 g

Potassium (mg)

265.38 mg

Total

166.96 g

1876.26 mg

1391.32 IU

28.93 g

1467.33 kcal

62.29 g

1.06 g

4.7 g

729.82 mg

12.08 g

508.92 mg

10.83 mg

6.76 mg

6.78 g

58.34 g

50.99 g

530.76 mg

  • 8 slice white bread
  • 2 beaten eggs
  • 3 tbsp Knorr Salted Egg Yolk Powder
  • 30 g butter
  • 30 g sugar
  • 5 g custard powder
  • 1 In a saucer pan, cook Knorr salted egg yolk powder with butter over low fire by stirring it constantly till fragrant.
  • 2 Add in sugar and custard powder. Stir well until paste is thickened. Remove from pan and let it rest in fridge for 30 minutes to 1 hour
  • 3 Remove crust of all sliced bread and cut them into squared pieces.
  • 4 Spread about 1-2tsp of salted egg yolk paste in the centre of bread, place another slice over to form a sandwich.
  • 5 Drench bread in beaten egg until all sides are well coated. Fry it in oil until golden brown.
  • 6 Garnish french toast with toppings before serving.