Recently I was discussing the differences of quiches and omelets with eat in calgary . I realized that I had my own loose translations of what these were, but decided to find an official definition. So, from the food dictionary at epicurious I obtained these definitions.
This dish originated in northeastern France in the region of Alsace-Lorraine. It consists of a pastry shell filled with a savory custard made of eggs, cream, seasonings and various other ingredients such as onions, mushrooms, ham, shellfish or herbs. The most notable of these savory pies is the quiche Lorraine, which has crisp bacon bits (and sometimes GRUYÈRE cheese) added to the custard filling. Quiches can be served as a lunch or dinner entrée, or as a first course or HORS D’OEUVRE.
** I have made traditional quiches before and they are delicious. Now, to keep the carbs lower I usually make it crustless. I often use about 6 eggs and mix in veggies, cheeses, meats, whatever and bake it. **
A mixture of eggs, seasonings and sometimes water or milk, cooked in butter until firm and filled or topped with various fillings such as cheese, ham, mushrooms, onions, peppers, sausage and herbs. Sweet omelets can be filled with jelly, custard or fruit, sprinkled with confectioners’ sugar or flamed with various LIQUORS or LIQUEURS. For fluffy omelets, the whites and yolks can be beaten separately and folded together. They can also be served flat or folded. See also FRITTATA.
** I always make an omelet by scrambling it in a bowl and cooking it flat in a pan. Flip it over, put toppings on one side, then flip the other half over the top.**
A light, airy mixture that usually begins with a thick egg yolk-based sauce or puree that is lightened by stiffly beaten egg whites. Soufflés may be savory or sweet, hot or cold. Baked soufflés are much more fragile than those that are chilled or frozen because the hot air entrapped in the soufflé begins to escape (causing the mixture to deflate) as soon as the dish is removed from the oven. Savory soufflés are usually served as a main dish, are almost always hot and can be made with a variety of ingredients including cheese, meat, fish or vegetables. Dessert soufflés may be baked, chilled or frozen and are most often flavored with fruit purees, chocolate, lemon or LIQUEURS. Both sweet and savory soufflés are often accompanied by a complementary sauce. Soufflés are customarily baked in a classic soufflé dish, which is round and has straight sides to facilitate the soufflé’s rising. These special dishes are ovenproof and come in a variety of sizes ranging from 3 1/2-ounce (individual) to 2-quart. They’re available in kitchenware shops and the housewares section of most department stores. Foil or parchment “collars” are sometimes wrapped around the outside of a soufflé dish so that the top of the foil or paper rises about 2 inches above the rim of the dish. Such collars are used for cold dessert soufflés so that the sides of the frozen or molded mixture are supported until they set. Once the collar is removed, the soufflé stands tall and appears to “rise” out of the dish.
** I don’t think I’ve ever made a souffle in this sense. The only thing I make that is called a souffle are Shelly’s Apple Raisin Protein Souffle . I’ve made about 4 or 5 batches of these because they are so delicious! To me they are bread pudding.**
A puddinglike dessert (made with a sweetened mixture of milk and eggs) that can either be baked or stirred on stovetop. Custards require slow cooking and gentle heat in order to prevent separation (curdling). For this reason, stirred custards are generally made in a DOUBLE BOILER; baked custards in a WATER BATH. A safeguard when making custard is to remove it from the heat when it reaches 170° to 175°F on a CANDY THERMOMETER. Custards may be enhanced with various flavorings such as chocolate, vanilla, fruit and so on. Stirred custards are softer than baked custards and are often used as a sauce or as an ice cream base.
** I just made my first baked custards from the recipe below and they are so good! The recipe gives quite a short bake time. I needed to about double it. I will be making these again. They are very firm when chilled and just so creamy and good**
So, that is what I learned from my exploration of all the wonderful things you can do with the beloved egg. Quite interesting if you are a hopeless foodie like me. Of course, don’t forget about the ever popular deviled egg. We made a Halloween version of it yesterday for a party
~ Spider Deviled Eggs