SOUFFLE EGG RECIPES

OMELET SOUFFLé RECIPE - AKI KAMOZAWA, H ... - FOOD & WINE

Omelet Soufflé Recipe - Aki Kamozawa, H ... - Food & Wine image

Aki Kamozawa and H. Alexander Talbot, of the food science blog ideasinfood.com, are beloved by chefs like Richard Blais for culinary innovations. Here, they share their method for creating a fluffy omelet from their new book, Ideas in Food. More Egg Dishes

Provided by Aki Kamozawa

Total Time 15 minutes

Yield Makes One 8-inch Omelet

Number Of Ingredients 4

Ingredients

3 large eggs, separated
Pinch of sea salt
1 1/2 tablespoons unsalted butter
1/2 cup shredded Gruyère cheese

Steps:

Preheat the broiler and position a rack in the center of the oven. In a large bowl, using a whisk or a handheld electric mixer, beat the egg whites until soft peaks form.
In a small bowl, whisk the egg yolks with the salt and one-fourth of the beaten egg whites. Fold the yolk mixture into the remaining beaten whites until no streaks remain.
In an 8-inch ovenproof skillet, melt the butter. Scrape the omelet mixture into the skillet and shake gently to evenly distribute the eggs. Sprinkle the cheese all over and transfer the skillet to the oven. Broil the omelet for about 3 minutes, until lightly browned and very puffy. Carefully slide the omelet onto a plate, folding it in half. Serve right away.

SIMPLE SOUFFLE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Simple Souffle Recipe: How to Make It - Taste of Home image

My children, who are vegetarian, rave about this souffle. Plus, I can make it for breakfast, brunch or as a side dish.—Rosemary McCormack, Pagosa Springs, Colorado

Provided by Taste of Home

Categories Breakfast Brunch Side Dishes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup shredded reduced-fat cheddar cheese
3 large eggs, separated
3 large egg whites
1 tablespoon fine dry bread crumbs

Steps:

In a saucepan, combine soup and cheese. Cook and stir over low heat until cheese is melted. Cool. , In a bowl, beat egg yolks until thick and lemon-colored; stir into soup mixture. In another bowl, beat six egg whites on high speed until stiff peaks form; fold into soup mixture. , Spoon into a 2-qt. straight-sided baking dish coated with cooking spray and dusted with bread crumbs. Bake, uncovered, at 375° for 40-45 minutes or until the souffle is risen and golden brown. Serve immediately.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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My children, who are vegetarian, rave about this souffle. Plus, I can make it for breakfast, brunch or as a side dish.—Rosemary McCormack, Pagosa Springs, Colorado
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