There are eggs, and then there are EGGS! I was excited to be given the opportunity to obtain turkey eggs from a small local farm. I found the eggs even more impressive than my favorite duck eggs, and when I discovered a double yolk inside one of my eggs, I knew it was the perfect richness for a classic soufflé.
I can’t think of any meal I enjoy more, than a cheese-egg soufflé with a lovely side of asparagus. It is rich, simple, and yet elegant. Come join me in my kitchen while I show you just how fast and easy a soufflé is to prepare.
Two important notes: Eggs should be room temperature, and a soufflé should be served right out of the oven.
Serves 2 large or 4 small
– Eggs – 3 large turkey eggs, duck eggs, or 5 chicken eggs
– Milk – 1 cup of whole milk
– Butter – 2 tablespoons for roux and 1 tablespoon to prepare baking dish
– Flour – 2 tablespoons
– Cheese – 4 ounces of grated cheese for soufflé, plus 1 tablespoon to prepare baking dish
– Salt – ¼ teaspoon
– Garlic – 1 small clove, crushed
– Dried Sage – ½ teaspoon
– White Pepper – 1/8 teaspoon
Preheat oven to 400
Separate whites from yolks of eggs.
Place milk in a sauce pan to steam it but not boil it.
Make the roux. Melt 2 tablespoons of butter, add flour, stir and cook for 2 minutes to create a nice nutty flavor to the flour. Slowly add hot milk to roux. Hand whip until it thickens. Let is sit with stove off for a few minutes.
Slowly add one yolk at a time, stirring all the while. Turn stove back on, stir and cook for a few minutes until the yolk mixture thickens. Cool completely.
While the soufflé base is cooling (yolk mixture) prepare the baking dishes, by brushing melted butter on sides and bottom of the dish. Sprinkle a little cheese on bottom and sides of the dish.
Now whip your egg whites until they form a peak.
Add salt, garlic, sage, and pepper to cooled yolk mixture. Gently fold the yolk mixture into the egg whites, little at a time. Add grated cheese while folding in the yolk mixture. Transfer soufflé mixture to prepared baking pans. Pop in the oven and immediately turn oven down to 375!
Bake 20 to 30 minutes until the soufflé rises proud and tall!