Sakamai on the LES used to serve egg on egg on egg: scrambled chicken, some kinda roe, and uni. I think 15 East did something similar, also. Maybe I’ll get some uni!
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Almost all the Folk I work with from the Yucatán had Eggs in the Chilaquiles (granted most Yucatecans would like to put an Egg in/on everything).
Whereas all the People I know from more central Mexico there is no Egg involved in the dish itself.
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With regard to HoDe, it is not the company per se. It is the CEO. Like it or not, a CEO’s values can affect a corporate culture even if they are legally distinct. I admire what I have read about the CEO at Lowe’s.
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Yeah, sometimes I just don’t want to waste time getting all the bubbles out of the egg mixture too. I have two lidded chawanmushi cups so that helps, with keeping the steam out. What I found I actually like better is the little cocotte I picked up at a creuset sale. It’s bigger in size, which suits me better for portions and as a bonus they have little handles on the side! So much easier to pick up than the traditional straight sided vessels.
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Good to know. I’m craving any type of Chilaquiles right now. Maybe they deserve their own thread.
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So you think letting the mixture settle for a while would get rid of the roughness? I just want to see if I can do it.
I love them, too, but the other night we had stacked enchiladas stuffed with cheese and cooked onions. That satisfied any chilequiles cravings, but I could certainly make room for some migas, chorizo optional.
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That definitely did not happen with mine. If anything, I would’ve liked my custard a little wetter.
I would say the best place might be to add any you make to the Mexican cuisine of the quarter thread. It’s best to think of chilaquiles as a way to use up leftover corn tortillas or tortilla chips, rather than as being about any protein, egg or otherwise, that might find its way into it. In my humble opinion, and all that 
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I think we might mean different things
Wet custard or soft custard?
Release water = separated custard = overcooked (what I would call “wet”)
Soft vs firm custard = what’s the liquid to egg ratio
I like a softer custard, meaning more liquid, not 1:1, closer to 2:1
But I dislike a separated custard, just like I dislike separated scrambled eggs (which is why I don’t like the Korean restaurant version of steamed eggs, which is bubbly and separated from too high heat / too long cooking time)
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Mine did not separate, despite the use of raw shrimp, is my point.
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What was your egg to stock ratio?
Two eggs:: 3/4 c dashi + 1/2 t each mirin & soy sauce
Got it. I use 1/2 cup stock per egg.
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With that texture, I don’t think it’s the air bubbles. Usually the air bubbles are only on the surface, and is popped for purely aesthetic reasons to have a smooth top. When I leave them, they leave much smaller markings. I would guess it’s the too high heat for an extended period, and possibly too much on the filling side. How deep is your vessel? I definitely have learned not to fill the cups or bowls with too much for the smoothest texture. I can’t tell in your picture if they floated to the top of the egg mixture, or if there were just a lot of mushrooms.
Not having a cover can definitely cause this too, as water droplets on the lid may hit the surface of your eggs and cause that rough surface.
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I think high heat + long cooking is the culprit. I made the custard in a small-ish bowl, covered with foil. Next time I think I’ll make two ramekins instead, and cover them with clear wrap so I can see what’s going on.
Guilty of really liking mushrooms.
I don’t blame you! I usually get heavy handed with the mushrooms too, but I’ve had to learn restraint with some of the mushrooms that came out way too earthy. The chawanmushi I made the other night had some of the similar issues. I haven’t made it in a good half year and forgot that I needed to turn the heat down after a few minutes. I ended up doing that half way through, and one of them came out a bit bumpier. The other two (including the one in the cocotte) survived unscathed.
For chawanmushi, I usually use shimeji and other smaller mushrooms that require less cutting, but I do want to try putting a few thin slices of shiitake in there the next time.
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I suggest it’s better to use waxed paper in a microwave.
SOUFFLE!
Took a much-needed break from the screen and decided that attempting an individual souffle would be a good distraction for a few minutes.
Went plain with cheese (and some truffle powder and salt, why not). Mix of aged cheddar and parmesan for the cheese.
I wasn’t quite sure what to expect, but I guess the fact that it rose nicely was a good sign
Any souffle masters here know if there’s a way to keep it from deflating quite so soon?
Very tasty. Will repeat, likely with additions (that spinach soufflé @BierMonk posted looked wonderful).
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Eggs El Tovar, deviled eggs, quiche, cheese over rice with sliced eggs. I’m not big on runny yolk eggs in any fashion. Those dishes look attractive, tho.
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