Deep because it is almost all egg yolk hardly any egg white, not just depth. I like greens strewn throughout, at the bottom like a substitute crust, here arugula is wilted instead of spinach. There is a layer of torn ham and onion sautéed so that it does not shrink in the pie when it bakes with cubes of melty cheese throughout.
The thing is, egg denatures at temperatures below boiling water, rather low, and time is a factor in what happens to it when both types of white and the yolk too, all three reach their individual denaturing temperatures. When increased beyond that and when extended over time then water is squeezed out of the denatured egg as it become increasingly rubbery. The texture of this custard is silken, it can be re-heated, yes, gently, but even there the water will be squeezed out. Due to the delicacy of the egg, its tender nature, this is a one-shot deal. It can never be as great as it is right now.
You can live in Colorado your whole life and be seventy years old and not know what to do with these things.
Isn't that a shame?
An acquaintance who lived here in Colorado his whole life and I think is seventy-two years old said, "What do you do with those things?" That's how I know.
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