Bacon and egg pie: Difference between revisions
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{{Infobox prepared food |
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==Composition== |
==Composition== |
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The pie is often constructed with a [[shortcrust]] or other mechanically stable base crust. The crust is usually topped with a pastry lid,<ref>http://www.deliaonline.com/recipes/bacon-and-egg-pies,1761,RC.html</ref> but is sometimes left open.<ref>http://www.bettycrocker.com/Recipes |
The pie is often constructed with a [[shortcrust]] or other mechanically stable base crust. The crust is usually topped with a pastry lid,<ref>{{cite web|url=http://www.deliaonline.com/recipes/bacon-and-egg-pies,1761,RC.html|title=Bacon and Egg Pies|date=9 November 2015|work=deliaonline.com|accessdate=18 June 2016}}</ref> but is sometimes left open.<ref>{{cite web|url=http://www.bettycrocker.com/recipes|title=Recipes|work=bettycrocker.com|accessdate=18 June 2016}}</ref> |
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A bacon and egg pie differs from a [[quiche]], most notably due to the absence of cheese and [[milk]] and the presence of an upper crust. Also the eggs are not beaten and are whole, or at the most yolks pierced. The pie also tends to have a heavier texture and feel, and is generally high in calories. |
A bacon and egg pie differs from a [[quiche]], most notably due to the absence of cheese and [[milk]] and the presence of an upper crust. Also the eggs are not beaten and are whole, or at the most yolks pierced. The pie also tends to have a heavier texture and feel, and is generally high in calories. |
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Revision as of 06:36, 18 June 2016
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| Alternative names | Egg and Bacon pie |
|---|---|
| Type | Savoury pie |
| Serving temperature | Hot or cold |
| Main ingredients | Shortcrust or other base crust, Bacon, eggs, peas |
The bacon and egg pie is a savory pie consisting of a crust containing bacon, egg and sometimes onion, peas, tomato and cheese. Bacon and egg pie may be served with ketchup,[1] and some versions have a rising agent such as baking powder mixed into the egg to make a fluffier filling.
Composition
The pie is often constructed with a shortcrust or other mechanically stable base crust. The crust is usually topped with a pastry lid,[2] but is sometimes left open.[3]
A bacon and egg pie differs from a quiche, most notably due to the absence of cheese and milk and the presence of an upper crust. Also the eggs are not beaten and are whole, or at the most yolks pierced. The pie also tends to have a heavier texture and feel, and is generally high in calories.
Although the bacon and egg combination is not unique to any country, its use in modern cooking is notable in New Zealand and Australia.
See also
References
- ^ "Famous New Zealand Bacon & Egg Pie". Retrieved 14 June 2012.
- ^ "Bacon and Egg Pies". deliaonline.com. 9 November 2015. Retrieved 18 June 2016.
- ^ "Recipes". bettycrocker.com. Retrieved 18 June 2016.
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