A simple, good soufflé, post015
Previously I showed how to make the world’s simplest soufflé. (https://steemit.com/steemkitchen/@spbeckman/e8tkw20x) Here I demonstrate how small changes can lead to a significant improvement in the final product.
Prep time: 5 minutes
Cooking time: 10 minutes
The ingredients:
- 3 egg
- 1/2 teaspoon flour
- 2 teaspoon water
- salt, pepper, spices to flavor
- butter or coconut oil and flour to coat soufflé dish
- 1/2 teaspoon white vinegar to help egg whites
Prepare soufflé dishes by coating them with butter or oil and lightly powdering with flour.
Separate the yolk and white from the egg.
Add 1/2 teaspoon flour and 2 teaspoon water to yolks along with salt and spices.
Beat the yolk until creamy and smooth.
Add 1/2 teaspoon vinegar to whites and beat until they form soft peaks, slightly on the soft side.
Add 1/3 of the whites to the yolk and stir.
Add yolk mixture to whites and fold together until just mixed.
Fill soufflé dishes to almost the top.
Bake at 400 F for 10 minutes on the bottom rack of the oven.
The result is a very good soufflé. The flour helps strengthen the eggs so they don’t deflate rapidly upon touching them. The overall performance of this soufflé is significantly better “the world’s simplest” but ultimately there is little change in the preparation. Simply adding a splash of water and pinch of flour goes a long way toward improving the product. Ultimately, the results depend on the eggs, the degree you beat them, and the size and shape of your soufflé dishes, so you will likely want to experiment prior to preparing this dish for guests.
I have since followed up this posts and demonstrated how you can turn this simple, good soufflé into an excellent dessert soufflé, posted here: https://steemit.com/steemkitchen/@spbeckman/ybi99671 .
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