Because you deserve more than an omelette! Make sure you are following me on Insta @livingfoodmexico
To make a soufflé is to transform eggs into a light pillowy cloud. Soufflé comes from the French and means to inflate or blow. I use the yolks to make a creamy bechamel with parmesan and tarragon- I am obsessed with tarragon. I beat the whites until they are filled with air and carefully mix them with my bechamel. As it cooks the egg whites inflate the silky yolks.
1.5 tablespoons unsalted butter, plus more to grease dis
1/3 cup freshly grated parmesan cheese
1.5 tablespoons all-purpose flour
1/2 cup whole milk
2 eggs separated
1 teaspoon of tarragon
1/2 teaspoon salt
1/2 teaspoon mustard
1/4 teaspoon cream of tartar1.
Preheat your oven to 400
- Grease a ramekin with butter and sprinkle with Parmesan.
Bechamel
- In a small pot add butter with flour, cook on low while stirring to make a roux.
- Slowly add in the milk and keep stirring on low until it begins to thicken.
Remove from heat and let cool for 5 minutes. - Add your favorite mustard. Season with salt and pepper.
- Gently mix in one yolk at a time.
- Add tarragon and remaining parmesan cheese
Egg whites
Beat your 2 eggs whites with cream of tartar until stiff.
Fold in half the egg white mixture into the bechamel. Be gentle. Then fold the bechamel into the remaining egg whites. Sprinkle the top with parmesan and put into the oven for 30 minutes.
Serve with a green salad.
Jane Bauer 