egg souffle?

Question

Does anyone know how to make an egg souffle. I had one today at a restaurant that was wonderful and I would like to know how to cook one. ideas??

Answer 1

My dads friends wife's award winning recipe its delicious!


3 cups scalded milk
1 cup white cornmeal
2 ounces (1/2 stick) butter, cut into pieces
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
4 large egg yolks
2 teaspoons double-acting baking powder
4 large egg whites at room temperature
Pinch cream of tartar

In a heavy saucepan combine the scalded milk, cornmeal, butter, sugar, salt, nutmeg, and cayenne. Bring the liquid to a simmer over moderately low heat, and simmer the mixture, stirring vigorously, for 5 minutes. Scrape the mixture into a large bowl and let it cool for 5 minutes.
In a bowl with an electric mixer, beat the egg yolks with the baking powder until the mixture is light and lemon colored and stir the mixture into the cornmeal mixture.

In a large bowl with the electric mixer beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks, stir 1/4 of them into the cornmeal mixture, and fold in the remaining whites gently, but thoroughly. Pour the batter into a well-buttered 1-quart souffle dish and bake it in a preheated moderate oven (350 degrees) for 40 minutes, or until the top is golden brown. Serve immediately

Answer 2

EGG SOUFFLE

4 eggs
4 pieces bread (cut in sm. pieces)
1 c. milk
Salt and pepper
1/2 lb. shredded cheese (blend Cheddar with Mozzarella or Swiss)
Parmesan cheese

Butter casserole or souffle dish.
Beat eggs with milk. Add bread, cheese, salt and pepper. Sprinkle with Parmesan cheese. Bake 40 minutes at 325.

For original recipe, use small deep round or square dish.

Serves 4 for brunch. Can be prepared ahead and baked when ready.

Answer 3

Egg Souffle Recipe

2 tablespoons butter
2 tablespoons flour
1 cup scalded milk
1 cup cream
4 eggs
1 teaspoon salt
Few grains cayenne
Instructions
Mix the butter and flour and gradually pour on scalded milk and cream.
Cook in double boiler for 5 minutes.
Beat egg yolks until thick and lemon-colored.
Add eggs to double-boiler and remove from heat.
Add seasonings and fold in stiffly-beaten and dry egg whites.
Place in a buttered dish, or buttered individual moulds, and set in a pan of hot water.
Bake in a slow oven until firm.
Serve with White Sauce I Recipe and season with celery salt, paprika, and onion juice.


Egg and Bacon Breakfast Casserole
4 to 6 slices bacon, diced
3 slices bread, lightly buttered
3 eggs, slightly beaten
1 cup milk
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon ground paprika
PREPARATION:
Cook bacon until browned. Cut bread into smaller pieces. In a lightly buttered deep casserole (1-quart size), make layers of bread pieces and bacon. Whisk together the eggs, milk, salt, mustard, and paprika; pour over bread and bacon.
Bake at 350° for about 40 minutes, or until puffy and a knife inserted in center comes out clean.

Answer 4

Basic Soufflé (w Variations - Cheese, Crab etc.)
Serving Size : 4

2 tbsp butter
2 tbsp all purpose flour
1/2 tsp salt
Pinch of ground pepper
3/4 cup milk
4 eggs
2 egg whites
1/4 tsp cream of tartar

Preheat oven to 375° F. In medium saucepan, melt butter 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 1/4 cup of warm sauce mixture to egg yolks. Then combine yolk mixture with remaining sauce, blending thoroughly. If desired, add finely chopped filling ingredients, stirring in the white sauce until blended (see variations). Set sauce aside to cool slightly.

In a large bowl, beat egg whites and cream of tartar until stiff but not dry. Fold some of the egg whites into the sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites. Carefully pour into a 4-cup soufflé dish or casserole. Bake for 20 to 25 minutes or until done. Serve immediately.

Variations
Cheese Soufflé: Stir 1 cup grated Swiss cheese and 2 tbsp chopped green onions into sauce mixture.

Crab Soufflé: Stir 1 can (6 oz) salad crab meat, drained, 1/2 tsp each dried thyme and curry powder, and 1/4 tsp garlic salt into sauce mixture.

Vegetable Soufflé: Stir 1 cup cooked shredded carrot, 1/2 cup grated Cheddar cheese and 1/4 tsp dried dillweed into sauce mixture.

A small funnel is handy for separating egg whites from yolks. Place the funnel over a measuring cup. Crack the egg over the funnel. The white will run through and the yolk will remain in the funnel.

To make a collar for Basic Soufflé if needed, cut a band of aluminum foil, double thickness, 4" wide and long enough to go around the dish, allowing for at least a 3" overlap. Wrap it around the outside of the dish and fasten with string. The collar should extend 2-3" above the rim of the container.

It's easier to separate the white from the yolk when an egg is cold.

Answer 5

Here's what you do:

-Separate yolks from whites.
-Over a double boiler, whisk the yolks with salt and pepper until creamy. Cool.
-In a separate bowl, whip the whites with a touch of salt until they form hard peaks.
-Fold the two together, trying not to lose volume.
-Place carefully into a buttered ramekin.
-Bake in a 190 degree (celcius) oven until golden brown.

Answer 6

Umm, I could be wrong, but I think that is nothing more than a BAKED omelet.
Google it & see what you find.

Answer 7

Souffles are always made with eggs but usually have added ingredients that distiguish the type of souffle. They can be sweet or savory with ingredients like chocolate, cheese, vegetables, fruit, etc. Here are 2 recipes.

CHOCOLATE SOUFFLE

1/3 cup sugar plus additional for sprinkling
5 oz bittersweet chocolate (not unsweetened), chopped
3 large egg yolks at room temperature
6 large egg whites

Accompaniment: lightly sweetened whipped cream
Special equipment: a 5 1/2- to 6-cup glass or ceramic soufflé dish

Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).

Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

Cooks'note:
• Soufflé can be assembled up to 30 minutes before baking. Keep, covered with an inverted large bowl (do not let bowl touch soufflé), at room temperature.

GRUYERE AND PARMESAN CHEESE SOUFFLE

Grated Parmesan cheese
1/4 cup (1/2 stick) butter
5 tablespoons all purpose flour
Pinch of cayenne pepper
Pinch of ground nutmeg
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups plus 2 tablespoons (packed) coarsely grated Gruyère cheese (about 6 ounces)
1/4 cup finely grated Parmesan cheese
8 large egg whites

Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.

Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

Makes 4 to 6 servings.