1. The soufflé bowl must be squeaky clean. No grease or moisture.
2. On NO account let a drop of yolk fall into the whites.
3. Do NOT open the oven while cooking.
You still believe it??
Well, tonight, had to use up some eggs. Too lazy to go back to the AGA recipe which I've used for 50+ years. So guess & God. Can't work?
Of the 4 eggs - 3 broke yolk into the white. How often are we told to break them into a separate bowl? So much fishing the bits out & sense of defeat. But what the hell?
The proof of the pudding............?? Probaly my best ever!!
http://smg.photobucket.com/albums/v164/photo04/cooking/souffle/?action=view¤t=s1.jpg
Oh yum! I am the only one in the family that loves souffle so never bother to make it just for me. And with the constant fear of eggs in this household, it just seems so risky. I used to eat at Langans a lot when I worked in Berkeley Square and having their souffle was my treat. When I'm up for lunch Tim, you know what to put on the menu.
That does look good, Tim, what sort was it? I often make 'twice baked' little ones - usually spinach & goat's cheese - but haven't made a big one for a long time.
Just cheese, Mary.
Yes - the twice baked ones are great if you're feeding more than 4.