Egg/Flan Dishes Contrasted

Quiche, Ramequin, Soufflé, and Impossible Pies have a lot in common: eggs and milk and –in most cases–flour. 1) The following table presents key components they share, omitting the procedures by which they are prepared. These recipes are all scalable but are presented here with three eggs each for ease of observation. To summarize, one could say that

  • the quiche is a custard pie (less the sugar),
  • ramequin and soufflé are egg-levened Bechamel batters, and
  • impossible pies are egg-levened batters without the Bechamel step.
Impossible Quiche
Veg. Pie Ramequin Soufflé Flan Crust Total
Whole eggs 3 3 3 3
Beaten egg whites 3
Egg yolks 3
Rest of batter:
Milk or cream 1½ C 1½ C 1 C 1½ C 1½ C
Butter2) 2½ Tb 3 Tb 1-2 Tb 5 Tb 6-7 Tb
Flour 12 Tb 3) 6 Tb 3 Tb 16 Tb4) 16 Tb5)
Fillings:
Chopped onion ½ C
Chopped bell pepper ½ C
Grated cheese 1 C ¾ C 1 C 1 C 1 C
and or or or or
Chopped/pureed veg. 1 C6) ¾ C 1 C 1 C 1 C
or or or or
Cooked fish or shrimp ¾ C 1 C 1 C 1 C
or or or or
Cooked mushrooms ¾ C 1 C 1 C 1 C
1) Another spectrum of this sort relates pancakes, waffles, and muffins.
2) butter to grease pans is not included here
3) 3/4 C
4) , 5) 1 C
6) broccoli
 
recipes/egg_comp.txt · Dernière modification: 2013/04/28 15:23 par suitable
 
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