How can I prevent egg casserole from deflating?
I have a simple egg breakfast casserole made of Bisquick, eggs, milk, a can of chilis and cheese. It tastes great, but when in carafe single serve dishes, it puffs up beautifully as it bakes, but collapses as it cools. Is there anything I can add so it remains puffed up after baking ? I don't think separating and whipping the whites would work as all the other ingredients are so heavy. Thx Steve
Best Answer
What you're making is basically a savory Dutch baby or popover. Not to discourage you, but it's going to be really hard to come up with any way to make them consistently stay puffed; pretty much all egg-puff baked items deflate after puffing.
One easy thing you can do is to use the same step one takes with cream puffs, and prick them with a skewer right after they come out of the oven. This releases steam from the center; the cooling moisture is actually what causes rapid deflation. You also want the interiors of the puffs to be as dry as possible.
The other things to do are experiment with adding slightly more bisquick, and cooking them slightly longer. The additional flour should make them "sturdier", but you don't want to add so much they don't puff properly. Cooking them longer is aimed at drying out the interior.
Of course, if the centers of your puffs are moist and you like them that way, you're going to just have to live with them deflating. Also, realize that, even after you achieve the best stays-puffed recipe, sometimes (due to weather or timing or oven wonkiness) they'll still collapse on you.
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Quick Answer about "How can I prevent egg casserole from deflating?"
One easy thing you can do is to use the same step one takes with cream puffs, and prick them with a skewer right after they come out of the oven. This releases steam from the center; the cooling moisture is actually what causes rapid deflation. You also want the interiors of the puffs to be as dry as possible.How do you keep egg casserole from falling?
HOW DO YOU KEEP EGG CASSEROLE FROM FALLING. Before serving your egg casserole, let it stand for 5 minutes to allow it to set before cutting into it. Do not open the oven door until 25 mins have passed.Why are my egg bites deflating?
Sorry folks but this is unavoidable. As the eggs heat up, air bubbles are formed and expand. The eggs don't have enough structure to hold the air bubbles so they deflate as they cool.How do you keep quiche from deflating?
Thickened cream can help stop the mixture from spilling out when the tray is put in the oven. Adding extra egg yolks to the custard can prevent it from going rubbery.How long can I refrigerate an egg casserole before baking?
STORING: It will keep in the fridge for about 3-4 days. Make sure to cover your pan with a lid or wrap tightly in aluminum foil or plastic wrap. REHEATING: You can either warm for a few minutes in the microwave or the oven.Top 5 Cake Baking Mistakes! | Preppy Kitchen
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