I usually just whisk eggs, dip the bread, toss the mess on the griddle, and add syrup once it's done and on my plate. I don't fuss over other ingredients in my recipe.
My worst experience involves getting a farm-fresh egg that is nasty on the inside. PRO TIP: Use a smaller bowl to crack each egg first, and then pour the eggs into the main mixing bowl one at a time, so a bad egg doesn't ruin the whole batch!
Ooh great idea!! It didn't even cross my mind to do them one at a time. Smart!
This problem has very rarely occurred, but it invariably happens when you don't have enough eggs on hand to make another batch!
Of course - Murphy's law must take effect!