TOLEDO (WTOL) - You’ve heard the forecast. You’ve seen the weather maps. Snow is predicted to hit our area this Saturday. And this is anticipated to be the most significant winter storm for northwest Ohio in more than two years.
So, what do we do in the 419 and beyond when a big storm is poised to hit?
We buy milk, eggs, and bread. Without fail.
What exactly do we DO with all of that milk, eggs, and bread? Are we talking French toast for days as the world turns into a snowglobe around us?
Perhaps. But, if you're stuck in the house with a surplus of milk, eggs, and bread for days, you might not want to turn your kitchen into the domestic equivalent of a 24-hour Denny's.
So, here are five things you can make using only milk, eggs, and bread that are NOT French toast.
For this recipe, you'll need just eggs and bread. And hopefully some butter or margarine, if you have it handy. Heat up a skillet. Take a slice of bread and a glass. Cut out a round piece of bread from the slice and set it aside. Melt the butter/margarine in the skillet. Add the bread and break the egg into the hole. Place the round cutout piece in the skillet as well to toast. Cook egg to desired doneness, and season with salt and pepper.
This will use a dozen eggs and four cups of milk. You'll need a heat-proof bowl, a saucepan and cheesecloth. Measure the milk into a bowl. Set the bowl over a saucepan filled halfway with simmering water. Heat until warm to the touch, and then start cracking the eggs into the bowl. Be careful - this can scorch easily. Stir slowly until all the eggs are in and the mixture resembles scrambled eggs. Pour the mixture into a cheesecloth bag and tie tightly. Hang the bag from a sink faucet over a bowl and let it drain for 1 to 2 hours. Then place the bag on a cooling rack set over a pan or bowl and put a heavy object on top to press out the liquid. Press for about 2 hours. Remove the weights and the cheesecloth bag from teh cheese. Refrigerate the cheese for several hours or overnight before slicing and serving. You can serve it on the bread you have on hand.
If you've got nothing better to do but be stuck inside, maybe it's time to perfect your poached egg game. You'll need 3 eggs, and a tablespoon of milk, along with some water and a pinch of salt. Grease a saucepan with a little melted butter or margarine. Add cold water about 2 inches deep to the saucepan. Add the milk and a pinch of salt to the water. Bring to a boil and then reduce to a light simmer. Hold the egg as close as possible to the water and break the eggs one at a time into the water. Simmer over low heat for 5 minutes, or until they are as done as you'd like. Remove the eggs with a slotted spoon.
Say you’ve lost power, but you’re still hungry. You’ve got your milk, eggs, and bread cooling outside and it’s time to whip something up, in between trying to stay warm. If you’ve got a grill and a muffin tin, you’re in luck. Spray the muffin tin with cooking spray and crack an egg into each muffin cup. Season with salt and pepper. Preheat your grill (NOT INSIDE) to medium high heat. Place the muffin tin on the grill and grill over medium-high heat for 2 minutes, or until desired doneness.
This will use your eggs and bread, and is a simple yet satisfying quick meal. Boil water in a small pot. Put an egg on a spoon and lower it gently into the water. Cook the egg for 3 minutes, then run it under cold water. Toast two pieces of bread and spread with salted butter. Cut the toast into small squares and place in the bottom of a bowl. Crack the egg in the center by using the spoon and scoop out the yolk and white onto the toasted bread. Mix well so the bread is coated by the egg. Add salt and pepper to taste.