Eggs are so versatile aren’t they? When I need a quick meal they are my go-to food. They are filling, healthy, and tasty. I absolutely love the texture of soufflés so when I came across this recipe in one of my magazines I had to experiment with it and give it my own Mediterranean twist. This meant a mix of Italian herbs, paprika, and fresh tarragon and parsley.
What it also meant was a healthy dose of goat cheese and parmesan. Yum!
And so my culinary experiment began. Off I went to the little herb garden and I prepared all my spices and herbs in advance.
The tricky part of the soufflé is the eggs. They need to be carefully separated to get the height that comes from beating air into the egg whites. That means there can’t be any yolk mixed in.
All the ingredients EXCEPT the egg whites are mixed together in a large bowl: herbs, spices, salt, pepper, cheeses, flour, egg yolks, and milk.
Once those ingredients are mixed you can set the bowl aside and work on the egg whites. Make sure your electric mixer has been cleaned and dried. Beat the egg whites until soft peaks form and hold up against the whisk. The higher the peaks, the fluffier your soufflé will be. This will take several minutes depending on the power of your machine.
The final part of making the soufflé is to carefully fold (NO NOT MIX) the egg whites into the other egg mixture.
You should have a fluffy, egg cloud of ingredients.
Grease 2 loaf pans. What works even better is serving the soufflé individually in ramekins. It makes for a nice presentation when you have guests. Plus, when they are larger, they tend to stick which may ruin the presentation if you try to remove the soufflé from the pans. It all depends what you want. This method works well when you are rushing home and need a nice meal to prep that won’t take much effort.
Bake these in a 400º oven for about 35-40 minutes depending on the strength of your oven. Enjoy while it is hot!
10 eggs (separated)
1 C milk
3 Tbsp flour
1.5 Tbsp Italian herb mix (dried)
1/4 C fresh chopped tarragon
1/4 C fresh chopped flat-leaf parsley
1/4 tsp paprika
1/2 tsp salt
1/2 tsp pepper
150 g goat cheese (crumbled)
2 Tbsp grated parmesan
1. Pre-heat oven to 400º.
2. Mix all ingredients except egg whites.
3. In a separate bowl, whisk egg whites until light and fluffy (5-6 minutes).
4. With a spoon, gently fold the egg whites into the egg mixture. Do not over mix.
5. Divide mixture in 1/2 and pour into 2 greased loaf pans.
6. Bake for 35-40 minutes until eggs are set and toothpick comes out clean.
Protein 24.6 g