Why do my chinese egg tarts puff up but then sink a lot back down?!

Question: This is common with eggy concoctions. The protein in the egg mixture holds air bubbles that expand when heated. As the mixture cools the steam condenses and the mixture sinks. It is not really something to worry about.

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Answers: This is common with eggy concoctions. The protein in the egg mixture holds air bubbles that expand when heated. As the mixture cools the steam condenses and the mixture sinks. It is not really something to worry about.

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