Sera from Elysian Fields Texas has asked us the following question. How many eggs should I use to make the cobbler crust? The answer varies, and really depends on the overall flavor that you want to achieve. For a six to eight serving cobbler, I will generally use one to two large fresh eggs in the crust. I don't however always use eggs in my cobbler crust, as it isn't necessary. The difference between a crust with eggs and a crust without, is that egg based crust will usually be lighter and more crumbly, whereas eggless crust will generally be harder and less crumbly. Both varieties are delicious, so try both and decide which one you like the most. Do however always make sure that you use fresh eggs only, which means that you might want to give the raw egg a quick sniff before beating it into your batter, as this will guarantee it's ok. Thanks for sending us this unique and interesting question, please don't hesitate to send us others.
