Want to know the secret to the perfect soft-cooked egg? The answer is steaming the egg as opposed to boiling it in water.
Eggs, Pasta and Cheese
How many times have you pre-baked (or blind baked) your pastry for a quiche or other type of tart, only to discover a shrunken shell? Most “authorities” on the subject seem to attribute the shrinking of the pastry to it being “stretched” as it is rolled out and/or placed in the pie or tart pan.