Me neither! But as I kid I wanted to touch a cloud – so my dad drove me up a mountain side and I captured a cloud in a jar. To my disappointment it disappeared instantly.
For breakfast, this morning, I ate, what I imagine a cloud tastes like. If the cloud of course was savory and cheesy!
Light, airy, savory and disappearing quickly like my cloud in a jar, this soufflé was easy and delicious.
Making this soufflé had a three-fold purpose;
- To try my hand at making a soufflé
- To enjoy a delicious breakfast
- To highlight my singularly favorite food – the Egg!
Strudel and I are declaring March – Egg Month!
Accordingly to my favorite cooking reference manual, “On Food and Cooking” by Harold McGee, the egg is “unmatched as a balanced source of amino acids…includes a plentiful supply of linoleic acid, a polyunsaturated fatty acid that’s essential to the human diet, as well as several minerals, vitamins and two plant pigments, lutein and zeaxanthin – especially valuable antioxidants.”
What would two bakers do without eggs? Nothing, except maybe make lots of shortbread cookies.
What would a person, like me, who eats this nutritionally perfect food daily do without eggs? Starve!! I even owned ducks for several years to consume their delicious eggs! Sadly, now I eat chicken eggs (extra large ones so they feel kinda like duck eggs). I am fortunate to know people who raise their own chickens and was recently gifted these beauties..
Almost too beautiful to eat, right?
Almost! Until you make this and you’ll know that any egg, no matter how beautiful, is meant to be eaten. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 to 4 servings 1x
- Category: breakfast
2 T. butter
2 T. all-purpose flour
3/4 c. half and half
1 c. cheddar cheese
4 egg yolks
6 egg whites
1/4 t. cream of tartar
pinch of salt and pepper
- Separate the eggs (two of the yolks won’t be used – make a face mask!) and set aside.
- Pre-heat the oven to 375 degrees fahrenheit.
- Melt the butter with the salt and pepper on medium heat and add the flour. Stir until smooth and while slowly whisking, add the half and half.
- Continue whisking until smooth and beginning to thicken.
- Whisk the egg yolks and while whisking vigorously, slowly add the flour mixture. Whisk in the cheese as well and set aside.
- Whip the egg white and cream of tartar until stiff peaks form. Fold about a cup of the egg whites into the milk and cheese mixture.
- Then pour the milk and cheese mixture into the remaining egg whites and fold the whole mixture together.
- Pour into a soufflé dish. This mixture filled my soufflé dish about half full.
- Bake for about 25 minutes or until set and golden brown on the top.
- Serve immediately.
March 3, 2019
This entry was posted in baking, breakfast, brunch, egg dish and tagged chicken eggs, duck eggs, eggs, Harold McGee, Souffle.