November 6th, 2010

The Epicure

Winter Home

Today's lesson from the kitchens here at Gravlax West:

If you are pre-cooking a pastry shell in a tart pan in preparation for making a shallot and chard quiche and happen to notice that a crack has developed, no amount of wishing is going to keep the egg from leaking out and cooking on the sheet pan. The result will be more akin to a flaky, Comte-laden pizza surrounded by baked eggs.

Also of note:

Scrambled eggs baked on a Silpat are remarkably uniform in color and texture.