Seriously Useful is a selection of kitchen tools from Amazon that I can't cook without.
Ingredient: Eggs
In this country we tend to think of eggs as the ultimate, or at least penultimate, breakfast food. We eat them scrambled, fried, poached, and soft-boiled. Less frequently we have soufflés for breakfast or we’ll eat them coddled or shirred. And they deserve their place in our hierarchy of breakfast foods because they’re an excellent source of protein and cook in mere minutes with a minimum of preparation. We include them as an ingredient in our pancakes and grab them on muffins, biscuits, or croissants at fast food joints on our way to the office.
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Disclaimer: Most quantities in recipes are approximate. Adjust as needed according to your taste and experience. Unless otherwise specified, eggs are large and butter is unsalted.
Love eggs.
Breakfast, lunch, dinner, snacks, in soups.
It is one food I ALWAYS have in my refrigerator.
I’m going to have to pick up a souffle pan and give the recipe a whirl.
A slope sided casserole won’t work, will it?
CJ,
You can even make a souffle in a skillet. But for a result that makes your heart flutter as you pull it from the oven you need an almost straight-sided souffle dish.
And trust me, the first, second, and third time you pull a perfectly-risen souffle from the oven your heart will palpitate.