Eggs.  They have been called the perfect food.  I really do agree with that.  There are so many things that you can do with them.  They can be dessert, they can be savory, they can be a snack or an entire meal.  They really are versatile.

A souffle is really just a combination of a bechamel sauce that is flavored, and eggs.  The eggs are separated.  The whites are beat to a stiff peak and the yolks are incorporated into the sauce.  It is placed into a high sided dish into a high oven and backed to a puffy, golden crust.

The whites need to be at the stiff peak stage to be able to hold up to the sauce that will give the flavor to the souffle.

When you put the two sauces together you, voila you have a Souffle.


Cheese Souffle

  • ¼ cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ¼ cups of stock
  • 4 large eggs, separated, plus 3 large egg whites
  • 6 ounces Gruyère cheese, shredded (2 packed cups)
  • 1 ¼ teaspoons kosher salt
  • ¼ teaspoon cream of tartar

Preheat the oven to 375°. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano.
In a medium saucepan, melt the butter. Stir in the flour to make a paste. Bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes. Transfer the base to a large bowl; let cool. Stir in the egg yolks,Gruyère, salt, and the remaining 1/4 cup of Parmigiano. Put the 7 egg whites in a large stainless steel bowl. In an electric mixer, beat the whites and the cream of tartar until firm peaks form. Fold one-third of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain.
Scrape the mixture into the prepared dish. Bake for about 35 minutes, until the soufflé is golden brown and puffed. Serve right away.

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