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Hi. Maybe I can help clarify some of the info from those article GotGarlic posted. (Both of the serious eats articles have some good information, but perhaps draw some misguided opinions from them. A little knowledge not well understood can lead down the wrong path) Question 1. Browning in cast...

Thanks dragnlaw! Much of your method seems similar. I have been testing without and with differing amounts of water. I have not tried milk or cream yet. I have found with water it seems to be fluffier, but collapses more devastatingly. (Only a few tests, so not conclusive yet). Interesting...

Hi, I am new to the forum and I tried to search if this has been asked before, but the search function seems limited. My wife bought a silcone microwave egg mold she was hoping to use at her work. (They only have a microwave in their kitchen). For reference the device is basically a flat sided...