My first souffle!

by Adrienne Matt on August 28, 2007

in Baked,Eggs

I’m not a baker. I hate following recipes and good baking requires exactitude — a quality I have in short supply some days.
So I was feeling particularly inspired by a recipe I spied in Real Simple and tore out, oh, 9 months ago. And I was feeling particularly ambitious, ignoring the sweltering heat outside. So I turned on the oven and started separating eggs….it was really, really easy, too.

7 eggs, separate whites from yolks
Combine yolks, 3 T flour, dash salt, few grinds of pepper, 1/3c sour cream. I added a pinch of dried oregano and finely diced plum tomatoes (about 1/3c). Whisk lightly.
Butter a 2 qt baking dish.
Using an electric hand mixer, whip the egg whites into frothy peaks.
Gently and slowly scoop the white eggs and fold into the yolk mixture. Pass a spatula down through the yolk mixture, across the bottom, and up over the top. Add another dollop of egg white and repeat. Continue until the mixtures are combined. This traps air into bubbles, allowing baked goods to rise.
Then I folded in 1/3c finely grated Romano cheese.
Pour combined mixture into baking dish. Cook at 375 degrees for 30 minutes. Voila!

I served mine with sauteed radicchio. Yum.

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