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Egg bites

lockgavin

I have made them a few times. I've been doing equal parts egg white to cream/cottage cheese. I have been casting them in 8oz jars (3/4 full) and cooking them for 1 hour at 185. I am pleased with the flavour however I would like them to be more set, they aren't terribly firm. Is this a matter of cooking longer/hotter or do I need to adjust the ratio ad add less liquid? I just want them set a bit more.

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torridice_498271

I have no idea, but it sound the the beginning of a great experiment. Factors of time, temp, liquid ratio. With just those 3 you could do it in 8 runs at full permutation, or add a couple more factors if there is anything else worth looking at and run a fractional experiment with a little bit of aliasing.