There is no way to get around the fact that the egg filling is liquid and therefore predisposed to seeping into the freshly baked pastry shell. It might seem like you're destined for a soggy ...

Leave for 72 hours. Gently lift one of the (now rather delicate) eggs and gently rub away the shell. The shell should start to come away very easily. You will see a translucent sheath (membrane ...

There’s nothing worse than watery, soggy, or rubbery scrambled eggs that lack that delicious silky, rich flavor. Chef Marc Williams, director of The Cookery School at The Grand in York ...