[Sca-cooks] Question about pie

[Pixel, Goddess and Queen]

> > > The question I had, was did the adding eggs when the pie was already hot
> > > likely make a difference?
> >
> > How hot was the filling? Was it starting to steam, or was it just warm?
>
> It was definitely hot -- not just warm-- but it wasn't steaming yet.
>
> -- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net

Hmmm. Maybe because the egg was cooler, it set later in the cooking
process, which would have helped hold the puff. That's the only
explanation I can come up with.

Margaret