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Recipes that call for eggs
Posted on 3/24/15 at 10:51 am
Posted on 3/24/15 at 10:51 am
How do you prevent it tasting like what you cooked + scrambled eggs?
Like a casserole that calls for egg for example.
Like a casserole that calls for egg for example.
4
Posted on 3/24/15 at 10:58 am to BoogaBear
Needs to evenly distributed throughout, you can also use smaller eggs, or less egg than called for.
Personally, I like to be able to taste the egg in a dish.
Personally, I like to be able to taste the egg in a dish.
Posted on 3/24/15 at 10:58 am to BoogaBear
Not sure that I understand the question, but it seems like you're asking about egg separation from other ingredients? Typically, in French style baked egg dishes (quiches, etc), the eggs are mixed with a fair amount of dairy, like heavy cream & other ingredients...this yields a more custardy, emulsified texture, rather than a separated, curdy, scrambled texture. Similar to quiche is cheese strata, kind of an eggy bread pudding breakfast/brunch dish. The cheese and bread combine with quite a bit of milk & egg to achieve the custardy texture. Here's a sample strata recipe: cheese strata
Posted on 3/24/15 at 11:07 am to BoogaBear
Mix the casserole without the eggs. In a seperate vessel, beat the number of eggs you need. Then, take a spoonful or so of the casserole (I'm assuming it is hot), and beat it into the eggs to bring them up to temp...add another spoonful and beat it in if needed. Then fold this into the cassarole. You're good to go. It's called tempering the eggs.
Posted on 3/24/15 at 11:11 am to BoogaBear
What kind of casseroles are you making?
Posted on 3/24/15 at 11:35 am to Gris Gris
The wife made this the other day LINK.
It seemed like in some spots the eggs accumulated and was just a hunk of scrambled egg. It has happened in other dishes that require eggs in the past.
It's certainly no deal breaker on the taste, it was freakin awesome.
It seemed like in some spots the eggs accumulated and was just a hunk of scrambled egg. It has happened in other dishes that require eggs in the past.
It's certainly no deal breaker on the taste, it was freakin awesome.
Posted on 3/24/15 at 11:41 am to BoogaBear
Swap out half n half for the milk in that recipe. The extra fat will tenderize the egg proteins. Make sure you vigorously blend the eggs/dairy & other ingredients in the liquid mix. The egg whites will tend to clump unless you blend the mixture well.
Posted on 3/24/15 at 11:46 am to BoogaBear
Agree with HO. You really have to blend those eggs well for this type of dish.
Posted on 3/24/15 at 11:46 am to BoogaBear
quote:
With a whisk, beat together the eggs, milk, mustard and Thousand Island dressing until well mixed.
Doesn't sound like it was mixed well enough.
Posted on 3/24/15 at 12:27 pm to TypoKnig
I did say my wife made this didn't I? 
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