Jen wrote:
> "Bob Terwilliger" > wrote in message
> ...
>
>> Jen replied:
>>
>>
>>>> Did you use any veggies? Veggies like mushrooms, asparagus, onions,
>>>> etc, need to to be sauteed or grilled or whatever to drive most of the
>>>> moisture. You're other problem is using milk. Milk is mostly water.
>>>> Use cream instead. At the very least, use half n' half, but not milk.
>>>>
>>> No vegies. I didn't have any cream, but I always have milk. Maybe I'll
>>> try less milk next time.
>>>
>> It just so happens that Cooks Illustrated tackled this exact problem last
>> year (and I just got around to reading about it yesterday -- I get their
>> end-of-the-year hardbound compilation of the year's magazines).
>>
>> Their testing agreed with what notbob said: Although eggs and milk work
>> fine
>> in the absence of any other ingredients, the second you add anything else,
>> the milk becomes a problem. Decreasing the amount of milk didn't solve the
>> problem, because then the eggs became rubbery (and there was still a
>> problem
>> with excess liquid). The CI solution was to use half-and-half.
>>
>
>
> I'm not sure what *half-and-half* is. Does anyone know if it's available in
> Australia? But I didn't use anything else but bacon.
>
> Jen
>
>
It's evaporated milk. Ordinary pouring cream would have the same
consistency, just that there's more fat in it.

Christine