Eggs - good advice

1. before make omelet...put your eggs in hot tap water for 5 minutes. you won't find this in french recipes because they don't refrigerate eggs. It will make your omelet more tender. If egg is cold it takes longer to cook and makes it tougher.
2. If you want to hard boil an eggs, 12 hours before you cook them, put a rubber band around your carton and put them sideways in the fridge. This way the yolk will be in the center of the egg.
3. cant remember if the egg is boiled or not...spin it on the counter, stop it and let it go...if it stays stopped, its hard boiled, if it keeps spinning, it's raw.
4. Scrambled eggs, don't over beat them, put butter in pan, heat on low. start scrambled eggs on low heat, when begins to curd, then cook on high...dont stir, but gently fold them. Under cook in the pan...they keep cooking on your plate. If cooked through in the pan, they will be over cooked on the plate.
5. Hard boil eggs - start eggs in cold water, add 1 tsp salt, bring to boil uncovered, remove from heat, cover 15 minutes, bang them around a little in the pot to start cracking them, put them in a bowl of ice water (prevents black around yolk), peel promptly.

caramel french toast, oven-baked

• 1 cup brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 cup chopped pecans, divided
• 12 slices French or Italian-style bread
• 6 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• Caramel Sauce
• 1/2 cup brown sugar
• 1/4 cup butter
• 1 tablespoon light corn syrup

Directions

1. In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
2. Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
3. Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
4. The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
5. To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.