Egg Souffle Recipe

Updated at: Sat, 23 Nov 2024 20:37:58 GMT

Step 1

Preheat oven to 350F (175C).

Step 2

Spray an oven-safe casserole with baking spray and distribute it well with a pastry brush or paper towel. The casserole should measure 9”x 12” and is at least 3 inches (7.6cm) deep (23cm x 30cm)

Step 3

In a large skillet melt the butter, then add the flour. Whisk to combine and form a paste. Cook paste for 1 minute.

Step 4

Slowly whisk in the milk, and simmer to thicken until it coats the back of a spoon. Add the salt and pepper and minced garlic. Then add the goat cheese. Stir until cheese melts. Set aside to cool.

Step 5

Place the egg yolks in a large bowl, (you will use this bowl to fold in the egg whites so it should be large enough to hold both) whisk the yolks together. Then add the dill, whisk to combine.

Step 6

Then add the bechamel sauce to the egg yolk mixture until smooth then set aside while you beat the egg whites.

Step 7

Transfer egg whites to the bowl of an electric mixer. Add the lemon juice. Or you could also use ¼ tsp (1.25ml) of Cream of Tartar. Whip on high until stiff peaks form.

Step 8

Fold the egg whites, in stages, into the egg yolks., making sure they are incorporating well, and no egg yolk is left at the bottom of the bowl, fold it over to the top consistently to assure they are getting incorporated with the whites.

Step 9

Transfer the mixture to the prepared casserole. Bake on the lower rack of your oven (to avoid too much browning) for 30-35 minutes. Serve immediately.

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