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-> Recipe Collection
-> Kugels and Side Dishes
RW
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Thu, Jun 11 2020, 12:58 pm
Hi,
Ok, silly question, but......the last time a made a quiche, it didn't come out so well because the eggs weren't frothy enough (at least I think that's the reason). So, today I made a quiche and set a timer for 5 minutes while I used my hand mixer to make the eggs somewhat frothy. I timed myself because I didn't trust that I would mix the eggs long enough, and I would end up with what I had last time. My husband thinks it's weird that I timed myself and said that good cooks don't set timers, they eyeball everything. Is it weird that I set a timer to mix the eggs? Does anyone else do this or am I the only one?
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Ora in town
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Thu, Jun 11 2020, 1:09 pm
RW wrote: | Hi,
Ok, silly question, but......the last time a made a quiche, it didn't come out so well because the eggs weren't frothy enough (at least I think that's the reason). So, today I made a quiche and set a timer for 5 minutes while I used my hand mixer to make the eggs somewhat frothy. I timed myself because I didn't trust that I would mix the eggs long enough, and I would end up with what I had last time. My husband thinks it's weird that I timed myself and said that good cooks don't set timers, they eyeball everything. Is it weird that I set a timer to mix the eggs? Does anyone else do this or am I the only one? |
Don't listen to him. He doesn't know anything.
Of course they measure precisely...
They have scales to a precision of less than 1g...
Tell him to watch Masterchef or the like...
Pro cooks do a lot of precision work with precision tools...
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geemum
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Thu, Jun 11 2020, 2:31 pm
each style cook will work differently. to some it's to the minute, to some it's by touch or color etc.
no idea what you mean by frothy eggs though, when I do quiche I just mix with a fork before adding cheese and veg etc.
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challahchallah
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Thu, Jun 11 2020, 2:33 pm
To get a really fluffy quiche I like to whip a couple of the egg whites separately than fold in the rest of the egg mixture.
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RW
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Thu, Jun 11 2020, 6:13 pm
geemum wrote: | each style cook will work differently. to some it's to the minute, to some it's by touch or color etc.
no idea what you mean by frothy eggs though, when I do quiche I just mix with a fork before adding cheese and veg etc. |
That's interesting. And the quiche holds together with just wisking the eggs with a fork? I guess if you add cheese, the eggs don't needs to be thick and frothy. I make my quiche parve, so there really isn't anything but the eggs holding it all together. If the eggs aren't thick and frothy enough, the quiche kind of falls apart.
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challahchallah
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Thu, Jun 11 2020, 7:47 pm
RW wrote: | That's interesting. And the quiche holds together with just wisking the eggs with a fork? I guess if you add cheese, the eggs don't needs to be thick and frothy. I make my quiche parve, so there really isn't anything but the eggs holding it all together. If the eggs aren't thick and frothy enough, the quiche kind of falls apart. |
Even if you want a parev quiche, it will work better if there’s something in the custard mix besides egg. I like coconut milk as a parev option but it does lend a bit of taste so you may prefer something else.
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