Eggs for breakfast, eggs for dinner, eggs for lunch … we definitely eat our fair share of eggs around here. And how can you blame us when eggs can so easily be reinvented a hundred times over whether you’re frying, boiling, scrambling, baking or poaching them.
So here’s yet another way to make eggs and, if you haven’t already tried this, definitely add it to your list the next time you’re entertaining guests. This dish will take a little extra time since you have to whip the egg whites, but the end result is oh-so-fluffy and delicious. And feel free to make this soufflé your own by adding bits of ham, cheese, herbs or even veggies. It’s the prefect weekend brunch treat!
Optional Fillings (1 cup)
- ham diced
- basil or other herbs
- Preheat the oven to 400 degrees F. Grease a 9-inch round baking dish.
- Separate the eggs by placing the whites in a separate bowl from the yolks. Whisk the egg whites with a mixer on high speed until soft peaks form (pictured) and set aside.
- Melt the butter in a small saucepan over medium heat. Once the foam has subsided, whisk in the whole-wheat flour (this is called making a “roux”). Keep whisking until the mixture begins to brown then turn the heat down to low and slowly add the milk while still whisking constantly so lumps do not form. Turn it back up to medium and continue whisking until the milk mixture begins to thicken, about 5 minutes.
- Remove the pan from the heat and add 1/8 teaspoon salt and a pinch of pepper. Quickly whisk the egg yolks into the milk mixture without allowing them to cook.
- Pour the milk/yolk mixture into the fluffy egg whites and using a rubber spatula carefully fold the two together without crushing the air out of the egg whites. Also add and mix in filling (like ham and/or cheese) if desired. Do not overmix.
- Scoop the mixture into the prepared baking dish and bake until lightly brown on top, about 20 – 25 minutes. Serve immediately (otherwise the soufflé will “fall”).