Easy Healthy Recipe
Egg Soufflé - 4 tablespoons Butter – ¼ cup Flour – 1 ¾ cups Milk – 4 large Eggs – ¾ cup Grated Emmental – ¼ teaspoon Nutmeg – ⅛ teaspoon Salt – ⅛ teaspoon Ground Pepper
Separate the egg yolks from the egg whites, placing them in two different bowls. Set aside at room temperature.
Melt the butter in a saucepan over medium heat. Then, stir the flour in the melted butter to form a paste.
Gradually pour the lukewarm milk into the paste while stirring a the same time on low heat until the flour-butter mixture melts in the milk.
Increase to medium heat, and bring to a light simmer, occasionally stirring, until the sauce slightly thickens. It should nicely cover a wooden spoon like a custard.
Remove the saucepan from the heat and stir in the cheese. Set aside at room temperature for 10 minutes to cool down.
Meanwhile, beat the egg white with a hand mixer or the whisk attachment of your stand mixer until a stiff peak forms. Set aside.
Bring back the saucepan with the milk mixture and stir in the egg yolk, salt, pepper, and nutmeg. Whisk quickly to prevent the egg yolk from cooking and scrambling.
Incorporate the fluffy egg whites gently in two or three additions. Use a rubber spatula to stir the fluffy egg whites into the egg mixture.
Pour the mixture evenly into small oven-safe ramekins, up to 0.6 inches from the top, to let some free space for the soufflé to rise nicely.
Bake the Egg Soufflé for 35 minutes in an oven preheated to 400°F (220°C) on the center rack of the oven. Don't open the oven for the first 20 minutes, or it won't rise.
CARBS 3.2g FAT 14.7g PROTEIN 8.4g
Serving: Soufflé Makes: 4 Servings
Prep: 15 Minutes Cook: 30 Minutes