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why is my made-up egg dish 'sweaty'?


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why is my made-up egg dish 'sweaty'?

magnolia | Dec 5, 2000 10:32 AM

I wanted to make a quiche but had no pastry for the crust (sorry, I don't do pastry - but that's a whole other thread).

So - filled with inspiration, I thought, why can't I just make the 'guts' of the quiche, in a glass baking dish and forget the crust? I'm sure someone else has thought of this and named it, but humour me, OK?

I whisked up three eggs, some cream, cubed ham and grated Jarlsburg, with some freshly-ground black pepper and a bit of nutmeg (my secret weapon - adds that je ne sais quoi) and poured it into a baking dish, baked at 150C for 40 minutes until the top was nicely browned and the fork came out clean, just like I do for Quiche Lorraine.

But when I dug in, the bottom was sort of soggy. The eggs were set and it was definitely evenly cooked through. But under the contents, the glass had lots of condensation I think from the was as if they had sweated! (Tasted great though...I'd serve it again if I could perfect it...any ideas about the 'science' behind this? What can I do to avoid this next time?

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