We made a fancy breakfast last Sunday. Karalee made Eric’s Potatoes and Charles made an egg soufflé. The soufflé is coming soon, but in the mean time, here’s the recipe for soufflé.
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt
Pinch of pepper
3/4 cup milk
4 egg yolks
2 egg whites
1/2 cup parmesan cheese
1/4 tsp cream of tartar
Preheat oven to 375° F.
Prepare soufflé dish by coating with butter and bread crumbs.
Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.
Separate eggs. Beat yolks well and add ¼ cup of warm sauce mixture to egg yolks.
Combine yolk mixture with remaining sauce, blending thoroughly. Add parmesan cheese, stirring into white sauce until blended. Set sauce aside to cool slightly.
Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.
Carefully pour into 4-cup soufflé dish.
Bake in preheated 375° F oven until puffed and lightly browned, 20 to 25 minutes or until done.
*for the original recipe visit the Eggs Farmers of Canada website.