It is really nice to be able to use eggs with abandon.
A bit ago I decided I wanted souffle.
I adore souffle and so I made one.
It was a classic cheese souffle - nothing fancy but oh, so delicious!
Cheese Souffle - this is straight out of the Betty Crocker Cookbook I received as a shower present 31 years ago. I still refer to it for basic recipes. My copy is the ringbound version and it is a royal mess; several well used pages are torn and stained and the cover is barely readable any longer.
1/4 cup margarine or butter (I used butter)
1/4 cup all purpose flour
1/2 tsp salt
1/4 tsp dry mustard
dash of cayenne
1 cup milk (I used goat's milk)
1 cup shredded Cheddar cheese
3 eggs, separated
1/4 tsp cream of tartar
Heat oven to 350°.
Butter a 4 cup souffle dish or 1 quart cassarole. Make a 4" band of aluminum foil 2" longer than the circumference of the dish, butter 1 side and secure it, butter side in, around the dish.
Heat butter (or margarine) in a saucepan over low heat until melted. Blend in flour, salt, mustard and red pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
Beat egg whites and cream of tartar until stiff but not dry. Beat egg yolks until very thick and lemon colored, about 5 minutes; stir into cheese mixture. Stir about 3/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites.
Carefully pour into souffle dish. Cook uncovered until knife inserted halfway between center and edge comes out clean - (WHAT?! Obviously I did not read this as I have made many souffles and just watched them through the glass until they were done. I have a souffle sense. I would think if one stuck a knife in them they would fall. Egads!) 50 - 60 minutes. Mine took 50.
There is nothing scary about making a souffle. You just have to whip the life