How to make moist bacon & egg pie - help
| # | Post |
|---|---|
| 1 | Whose got the best tips for a super nice moist b&e pie? kelly151 - 2015-11-08 15:09:00 |
| 2 | I just do a lidded pie with eggs (broken and slightly mixed in situ), bacon, onion, some seasoning and a layer of cheese under the lid. It's not dry. morticia - 2015-11-08 15:28:00 |
| 3 | I just do bacon and egg and chives, mixture of whisked eggs and whole eggs, top, don't overcook joybells2 - 2015-11-08 15:37:00 |
| 4 | whisk the eggs together with a wee bit of milk...no whole eggs..only way ive ever made b & e pie and always moist motorbo - 2015-11-08 16:21:00 |
| 5 | kelly151 wrote:
For the best use the best !!! Streaky Bacon gives great moisture and is superb in B & E Pies. So Flaky pastry. layer of bacon, some whole eggs with egg yolks broken and allow to run a little together and around a little (swirl it a little), another layer of bacon then repeat the egg then top with pastry, crimp edges together, poke sharp pointed knife holes in top and bake for about 45 to 60 minutes depending on size. Absolutely the moist pie ever but not over the top. Cheers from the one whom has done quite a few of these very appreciatively by many. valentino - 2015-11-08 16:30:00 |
| 6 | valentino wrote: awoftam - 2015-11-08 18:38:00 |
| 7 | awoftam wrote:
Yiiiippppp!!! exactly, very nice hot or warm and chilled in the refrigerator overnight if travelling the next day, beautiful cold. valentino - 2015-11-08 19:15:00 |
| 8 | Bacon and egg experts please tell me your secrets regarding flaky pastry. When I cook pies the bottom sheet of pastry always seems undercooked, is it my oven...what am I doing wrong kungfu3 - 2015-11-08 22:13:00 |
| 9 | Place a baking tray in the oven when you turn it on. It gives extra heat to the base and helps cook the base pastry. seaspray1 - 2015-11-09 07:22:00 |
| 10 | This message was deleted. whitehead. - 2015-11-09 07:39:00 |
| 11 | kungfu3 wrote:
Please explain your "undercooked". Could be that moisture goes into the bottom to give this effect which means it is not undercooked. In a given general scenario with baking and if baked for at least the recommended time then general all gets baked sufficiently. If it feels like being "undercooked" then perhaps reverse the layering of eggs and bacon. Cheers. valentino - 2015-11-09 08:28:00 |
| 12 | I use savory shot pastry for the bottom layer with smokey bacon, then cooked leeks in large chunks, whisk up eggs with a little milk and some curry powder, then top with flakey pastry. arielbooks - 2015-11-09 08:46:00 |
| 13 | This message was deleted. whitehead. - 2015-11-09 15:19:00 |
| 14 | When I make my bacon and egg pie I whisk up a few eggs and pour over cut up bacon and then put in a few whole eggs.I also put on top peas and thinly sliced tomato.I find that the tomato will add some mositure. nadineb - 2015-11-11 16:51:00 |
| 15 | kungfu3 wrote: Edited by samanya at 5:02 pm, Wed 11 Nov samanya - 2015-11-11 17:01:00 |
| 16 | awoftam wrote:
I agree awoftam, plus s&p. Oh how I hate cheese added in and tomato goes watery. Put an oven tray in when you turn on the oven and the pie base will cook perfectly. Add a squirt of Tuimato sauce on the side - perfection!! eastie3 - 2015-11-11 20:20:00 |
| 17 | Lucky that all the generations of us that have made it for decades "our" way, just like our Mums and Nanas did, didn't worry about how someone else did theirs. Because, of course, they are all right. morticia - 2015-11-11 20:25:00 |
| 18 | morticia wrote: awoftam - 2015-11-11 20:30:00 |
| 19 | arielbooks wrote: #17 - spot on! E & B on its own does nothing for me in any format, so adding mushrooms, tomatoes , cheese etc., is fine. To stop the tomatoes going soggy, just de-seed them and use the outer flesh only. Edited by socram at 8:36 pm, Wed 11 Nov socram - 2015-11-11 20:31:00 |
| 20 | I made individual baco and egg pies for tea tonight. Used those little taco boats as pastry. They baked crisp and delicious in no time at all. Easiest 'pastry' ever!! mustu - 2015-11-11 20:53:00 |
| 21 | I tried adding cheese to stop my soggy bottom and a tray beneath. Still soggy and not browned. Love the taste of the cheese so much that I'll always include it regardless now. It might be the dish I cook it in. Too dense to heat through fast enough maybe? I have to break all my eggs and swirl them as egg white is way too bland by itself. wendalls - 2015-11-11 21:16:00 |
| 22 | wendalls wrote: samanya - 2015-11-12 10:50:00 |
| 23 | samanya wrote:
I usually cook mine in a large oval ceramic casserole dish (because it's exactly the right size for all of us with room to rise) and always place it at the very bottom of the oven, which is set to 150 fan bake. The bum is always cooked. morticia - 2015-11-12 10:55:00 |
| 24 | morticia wrote: samanya - 2015-11-12 15:13:00 |
| 25 | samanya wrote:
Not any more morticia - 2015-11-12 15:54:00 |
| 26 | morticia wrote: can add tomatoe gabbysnana - 2015-11-15 19:57:00 |
| 27 | add a cut up tomato to your mixture. I always whisk my eggs and add a little bit of milk and then the onion bacon and parsley and sometimes I put in cooked peas. Never had a dry bacon and egg pie yet. rae226 - 2015-11-15 21:34:00 |
| 28 | The member deleted this message. aj.2. - 2015-11-15 22:48:00 |
| 29 | This message was deleted. aj.2. - 2015-11-15 22:57:00 |
| 30 | If you have a dry bacon and egg pie; made with just bacon and eggs, I suggest you have cooked the sh!t out of it. Bacon and eggs (and pastry) are not dry ingredients so over cooking on a high heat (or long on a low heat) is the logical conclusion. awoftam - 2015-11-16 19:40:00 |
| 31 | Mother in law used to make best B&E Pie. Put thin layer of Sausage Meat across the bottom of it plus B&E - beautiful! sla11 - 2015-11-17 11:10:00 |
| 32 | Friend adds slivers of raw potato , pre boils the bacon ...always whisks eggs with a couple added whole but yolks swirled ..... Heated tray under pie dish ...sooooo no soggy bottom . jbsouthland - 2015-11-17 11:21:00 |
| 33 | If its soggy on the bottom try a different baking dish next time and place it nearer the bottom for the first half of cooking. Some of the ceramic dishes take longer to cook the bottom. sophie98 - 2015-11-17 15:44:00 |
| 34 | great tips bev00 - 2016-11-17 00:31:00 |
| 35 | Cut baking paper to fit dish and come up sides, place pastry on top of paper and roll the pastry sheet out thinner to fit, put paper and pastry in dish and fill your favourite way, bacon, whole eggs, then pour over 6 eggs beaten with 3/4 cup milk, salt and pepper. Cover with pastry lid. Cook with your tray down a notch, Bake 200dC for 15mins, or till top starts to brown, then lower temp to 140ish till cooked rainrain1 - 2016-11-17 08:24:00 |
| 36 | bump bev00 - 2017-11-18 00:39:00 |
| 37 | When making a bacon and egg pie should I pre cook the bacon in a pan ? And then cut it up ? Or just cut and cook in the pie I am using streaky bacon toyboy3 - 2017-11-18 13:53:00 |
| 38 | toyboy3 wrote: Cheers. valentino - 2017-11-18 14:21:00 |
| 39 | valentino wrote: Exactly how I make them. This is a bit naughty but when my mates put all their yummy exotic food on the table the first thing the guys go for is bacon and egg pie. I agree about the bacon, streaky smoked bacon plenty of it and swirl the egg well around keeps it moist and the yolk looks more appetising. vashti - 2017-11-19 22:25:00 |
| 40 | For a change from bacon slices I use minced bacon pieces then break the eggs over, then about half a cup of cooked mixed peas an diced carrot, an grated cheese. Replacing the minced bacon with sausage meat is really nice as well. Dont over cook, that is what will dry your pie out. dennyr - 2017-11-21 17:34:00 |
| 41 | I use an enamel pie dish on a baking tray. Never have a soggy bottom for my bacon and egg pie. I also cook my bacon in some milk when when it curdles pour off the milk and cool. Tip the bacon in and break in the eggs on top of the bacon. Salt and white pepper and cover with the remaining pastry. I cant handle the preservative in the bacon unless i cook it first in the milk. strathview - 2017-11-21 19:56:00 |
| 42 | ** bump ** autumnwinds - 2018-11-18 23:32:00 |
| 43 | I made 1 last night, I construct the pie, a layer or 2 of bacon and the left over pastry in a lattice, or just bits on the top and put it back in the fridge, when I want to cook it, I mix the eggs with a bit of milk and pour it over the lot and put it straight into a hot oven. No peas or other extras, pinch of mustard or curry in the eggs, occasionally cheese on top. articferrit - 2018-11-19 07:43:00 |
| 44 | motorbo wrote: It's a crime to whisk the eggs!! You're missing the glory of the white/yolky-bits!! Next time please try breaking all the eggs into the pie, then gently break the yolks and give the tiniest of stirs! You'll be converted. schnauzer11 - 2018-11-19 11:51:00 |
| 45 | We often put a tin of chopped up tomatoes in our pie, its so tasty.(tip off some of the excess juice) caspm5 - 2018-11-19 20:45:00 |
| 46 | This message was deleted. cleggyboy - 2018-11-20 13:23:00 |
| 47 | joybells2 wrote: It's as simple as that. Just bacon bits and whole eggs in my bacon&egg pie. paora-tm - 2018-11-20 13:54:00 |
| 48 | Have a look on Annabel Langbeins web site, I could never cook with pastry it was either raw or tugh, now her B&Enpie is a regular and I’m always being asked to make one...never fails kiwiscrapper1 - 2018-11-22 19:41:00 |
| 49 | bump bev00 - 2019-11-21 00:37:00 |
| 50 | kungfu3 wrote:
Cook your pie one rung down from halfway, start it on 200dC for 12 to 15 minutes, or until it starts to puff, then turn down to 180 for rest of cooking Edited by rainrain1 at 8:42 am, Thu 21 Nov rainrain1 - 2019-11-21 08:42:00 |
