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Eggs: Savory Soufflé




Source of Recipe


AEB
1. For 2 to 4 servings, evenly coat 1 1/2- to 2-quart souffle dish or straight-sided casserole with cooking spray. Dust with fine, dry bread crumbs, grated Parmesan cheese or cornmeal. Set aside. In covered jar or blender container, shake or blend together 1 cup skim or 1% low-fat milk, 1/4 cup all-purpose flour and 1/4 teaspoon salt, if desired, until smooth. Pour into medium saucepan. Cook over medium-high heat, stirring constantly, until mixture boils and is smooth and thickened. Stir in cheese, if used, and seasoning, if desired, until cheese is melted. Set aside.
2. In large mixing bowl at high speed, beat 4 egg whites with 1/2 teaspoon cream of tartar until stiff but not dry, just until whites no longer slip when bowl is tilted.
3. Stir 4 egg yolks into reserved sauce until well blended. Stir in up to 1 1/2 cups additional ingredients, if desired.
4. Gently, but thoroughly, fold yolk mixture into whites. Carefully pour into prepared dish. For a “top hat”, hold spoon upright and circle mixture to make ring about 1 inch from side of dish and 1 inch deep. Bake in preheated 350° F oven until puffy, delicately browned and souffle shakes slightly when oven rack is moved gently back and forth, about 30 to 40 minutes. Serve immediately.