Cheesy, eggy – comfort food in its most simple form… and deceptively simple to do!
Fresh from the garden: eggs, chives
Recipe source: adapted from a recipe on bbcgoodfood.com
Serves: 4 or 24 tastes
What to do:
- Heat the oven to 200C. Butter the ramekins.
- Make a collar for each ramekin by tearing a 40cm length of baking paper, folding it into thirds, and buttering one side. Then roll it around the ramekin, buttered side in, and tying with string to secure. Place them on the baking tray when done.
- Measure the parmesan, then grate it. Crumble the goats’ cheese.
- Wash the chives and pat dry with paper towel. Using the scissors, finely snip them to yield about 2 tablespoons.
- Carefully separate each of the eggs.
- Melt 25g butter in the saucepan, stir in the flour and gently cook on a low heat for a minute or so. Slowly add the milk, stirring all the time to make a thick sauce. Cook for a couple of minutes to cook out the flour.
- Stir in the cheeses and chives then add 4 of the egg yolks, season generously and mix well.
- In a clean and dry bowl, use the stick blender to whisk all the egg whites until they are stiff and form soft peaks.
- Using a metal spoon, start folding the egg whites into the cheese mixture carefully – begin by using about 1/3 of the whites first and then adding the rest once combined – and pour into the buttered soufflé dishes.
- Cook for 12–15 minutes until the soufflés are risen and golden.
- Using pot holders, carefully place a soufflé on to an underplate and serve TOUT SUITE!
Notes: What is a ramekin? Why do we separate the egg yolks and whites? Why do we need to cook out the flour? Where does the word soufflé come from?