Why Your Toast Isn't Crispy: It's Not the Recipe

The aroma of toasted bread is the perfect start to the morning, but after just a few minutes the delicious toast turns into soft slices.

Sound familiar? It turns out the problem isn't the recipe, it's how you serve them. And it's not the only mistake that ruins breakfast.

The standard practice of placing toast on a flat plate ruins its texture. Hot slices release steam that settles on the surface, making them soggy.

The tighter they fit together, the faster they lose their crunch.

But there are other factors:

• Plate material: Ceramics and glass retain heat longer, creating a "greenhouse effect." Metal trays or wooden boards do a better job, but they are not ideal.
• Serving time: If the toast is ready before the rest of the dishes, it is better not to put it on the dishes at all. While you are cutting fruit or frying eggs, they will have time to get soggy.

What to do: Instead of laying the toast flat on the plate, use a simple trick: stack the toast vertically, like the roof of a house of cards.

This allows air to circulate freely around each slice, evaporating excess moisture.

Even after half an hour they will remain crispy and not turn into rubbery sheets.

But this is not the only way. If your oven has a rack, use it as a stand. The toast does not touch the surface, and the steam escapes downwards.

You can also line the plate with a paper towel - it will absorb some of the moisture. But change the napkin as soon as it becomes damp.

Some cooks lightly dry the second side of the toast before serving to preserve the crunch.

Try the "house" method tomorrow - and see how mornings can be truly crispy. Sometimes it's enough to change just one detail to make breakfast perfect.