Three Cheese and Egg SoufflesFrom CHESTNUT STREET INN BED & BREAKFAST
Prep Time:10 Minutes
Cooking Time:20 Minutes
A savory egg and cheese souffle. Delicate and light, featuring farm fresh eggs from Meadow Haven Farm.
- e.g. 2 cups e.g. Wheat flour
Preheat oven to 400 degrees.
Grease 6 one cup ramekins with butter. Gently line each ramekin with grated parmesan cheese, reserving remaining cheese to sprinkle on top of souffles. Place ramekins on baking sheet.
Place 3 tablespoons of butter in a small saucepan over medium heat. When butter melts, add flour. Whisk for approx. one minute to toast flour. Add milk, whisking constantly until smooth. Reduce heat to low. Add mustard, worcestershire, harissa and nutmeg. Whisk for approx. 5 mins to cook through and thicken base.
In a separate metal mixing bowl, add egg whites, cream of tartar and kosher salt. Beat until stiff peaks form.
Once the base has thickened, remove from heat and slowly whisk in egg yolks and cheese. Whisk until well combined and the cheese has melted.
Carefully whisk 1/4 of the egg whites into yolk base and then slowly pour the mixture down the side of the bowl containing the egg whites. Fold gently until combined.
Pour evenly into ramekins and sprinkle tops with remaining grated parmesan. Place into oven and reduce temperature to 375 degrees. Bake for 20 minutes or until puffy and golden. Serve immediately.
** Note, DO NOT OPEN THE OVEN DOOR WHILE BAKING OR THE SOUFFLES WILL NOT RISE.