Steps

1. Crack 1 egg into a bowl and whisk until no lumps of egg white remain.
   🕒 00:41
2. Add 100ml milk, a pinch of salt, and 1/2 tbsp sugar to the whisked egg and mix well. (Key Tip!) Reducing the sugar here allows for better sweetness adjustment later, enhancing the overall flavor.
   🕒 01:14
3. Cut the bread slice in half vertically.
   🕒 02:30
4. Using the tip of a knife, poke the bread slice all over. Poke several spots near the crust as well. (Key Tip!) Making incisions in the bread allows the egg mixture to soak in thoroughly in a shorter time, preventing a raw center. Poking the crust also infuses it with flavor, creating a delightful textural contrast.
   🕒 02:40
5. Place the cut bread slice in a heatproof container. If storing in the refrigerator, warm in a microwave at 600W for 20 seconds, or for 10 seconds at room temperature.
   🕒 04:35
6. Pour all of the prepared egg mixture over the warm bread slice.
   🕒 05:00
7. Flip the bread slice over once, and use a spoon to ladle the egg mixture over the top, repeating until all the egg mixture is absorbed. (Key Tip!) Warming the bread makes it more absorbent, and pouring the egg mixture from the top ensures it soaks in quickly.
   🕒 05:11
8. Cover the bread slice with plastic wrap, folding the edges so it only covers the top of the bread. Gently press down on the bread to push out any air. (Key Tip!) Pushing out the air creates a vacuum that helps the egg mixture seep into the center of the bread.
   🕒 06:12
9. Remove the plastic wrap, reshape the bread while allowing air to re-enter, then cover again with plastic wrap. Let it sit for 10 minutes to allow the egg mixture to soak in.
   🕒 06:39
10. Prepare 15g salted butter to use later.
    🕒 07:00
11. Heat the soaked French toast in the microwave at 600W for 30 seconds on each side. (Key Tip!) Heating just before cooking allows the center to cook through before the exterior burns.
    🕒 07:23
12. Heat a bit more than usual olive oil in a frying pan. (Key Tip!) Since we're not using heavy cream, using a little extra oil results in a delicious finish. Add the butter later as it can burn easily.
    🕒 08:23
13. Heat the frying pan over low heat. Once warm, gently place the French toast in the pan.
    🕒 08:47
14. When the oil is hot and sizzling, gently shake the pan to distribute the oil evenly.
    🕒 09:21
15. Cover and cook for 1 minute. (Key Tip!) Steaming with a lid ensures the inside cooks thoroughly.
    🕒 09:44
16. Prepare approx. 1 tsp sugar for sweetness adjustment.
    🕒 09:59
17. Remove the lid and flip the French toast, checking for a nice golden-brown color.
    🕒 10:07
18. Confirm there is olive oil at the bottom of the pan, then cover again and cook for 1 minute.
    🕒 10:30
19. Remove the lid and check if the French toast has puffed up significantly. (Key Tip!) A puffed-up French toast is a sign that the inside is cooked through.
    🕒 10:48
20. Flip the French toast and add 15g salted butter.
    🕒 11:00
21. Swirl the pan to coat the French toast with the melted butter's aroma. Be careful not to burn, and coat the other side with the butter's flavor as well.
    🕒 11:13
22. If it's not sweet enough, lightly sprinkle approx. 1 tsp sugar on the surface. (Key Tip!) Sprinkling sugar on the surface makes it taste sweeter even with less sugar. The caramelized butter flavor is also a great addition.
    🕒 11:51
23. Plate the French toast.
    🕒 12:37