The Incredible Egg

Classics worthy of  mastering

These two  favorites of mine are perfect for quick dinners, especially for those of you embracing the "Meatless Monday" movement. 

The key to these simple dinners is starting with good, fresh eggs. 
​Woodside Creamery in Hockessin now offers organic eggs Wednesday and Fridays .
They are well worth a little detour.  http://www.woodsidefarmcreamery.com

French Omletes

These are not  the golden brown envelope versions jam packed  with everything under the sun.  
​Those are country omelets.  They are delicious, but not  what I'm in the mood for.  The classic French omelet is light yellow, silky soft inside and  simply out of this world. 

The ingredients are simple, the technique  takes a little practice.  
Eggs
Butter
Fine herbs (chive, parsley, thyme, tarragon)
Cheese ( gruyere, emmentaler, blue, or  black pepper Boursin) 
​Salt and pepper

The best way to understand the technique is to watch this very short video. Even if you don't want to ever make an omelette, it's fun to listen to this guy.  "With eggs, fresh from zee ass of zee chicken"
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Cheese Souffle

Yield:4 servings
Ingredients
4 tablespoons softened butter
2 tablespoons finely grated Parmesan
3 tablespoons flour
1 cup hot milk
1/4 teaspoon paprika
Pinch nutmeg
1/2 teaspoon salt
1/8 teaspoon white pepper
4 egg yolks
5 egg whites
1 cup coarsely grated Swiss cheese

Directions
Preheat the oven to 400 degrees F.

1. Butter a 6-cup souffle or straight-sided baking dish with 11/2 tablespoons butter. Dust the interior of the dish with the Parmesan or bread crumbs and knock out the exces.
2. In a large saucepan, melt the remaining butter over medium high heat.
   
3. Stir in the flour and cook for 2 minutes, stirring constantly, until the butter and flour foam and froth.
   
4. Remove the pan from the heat and beat in the hot milk, then simmer over medium heat and stir slowly until thick, about 1 to 2 minutes.
   
5. Remove the pan from the heat and whisk in the seasonings, then the egg yolks, 1 by 1.
6. Whip the egg whites to stiff, shining peaks
   
7. Whisk 1/4 of them into the sauce to lighten it.
   
8. Delicately fold the remaining egg whites into the sauce, alternating with the grated Swiss cheese.
   
9. Turn the souffle mixture into the prepared dish and set in the oven. Reduce the heat to 375 degrees F and bake until the souffle has puffed 1 or 2-inches above the rim and has browned on top, about 25 to 30 minutes.
   
10. Serve immediately.

Recipe courtesy of Julia Child, Julia's Kitchen Wisdom, Alfred A. Knopf, 2000

Read more at: http://www.foodnetwork.com/recipes/cheese-souffle-recipe2.html?oc=linkback

 Short Cut Souffle
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I'm not kidding.  See, it even says "Great for Cooking" on the can. Would the Campbell Soup Kids lie?
Once you know the proper technique and have your Martha Stewart Merit Badge, feel free to substitute the soup for the bechamel (white sauce).  I've used Cream of Broccoli before and it was pretty tastey.
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Easy Soufflé
adapted from Campbell’s Creative Cooking with Soup
Serves 6
Ingredients
1 can Campbell’s cheddar cheese soup
1 cup shredded Vermont sharp cheddar or Jarlsberg
1/8 teaspoon nutmeg
6 eggs, separate
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Preheat the oven to 400°F.

1. Combine soup, cheese and nutmeg in a saucepan and over medium heat and stir until melted. Do not boil.
2. Remove from heat.
3. In a large bowl, beat egg whites at high speed until stiff peaks form, set aside.
4. In a small bowl, beat egg yolks on high speed until thick and lemon-colored.
5. Gradually stir cheese mixture into egg yolks.
6. Then, fold cheese mixture into egg whites.
7. Pour into lightly greased individual ramekins.
8. Fill ramekins about 2/3 of the way. Reduce heat to 375,  Bake for 30 minutes or until soufflé is lightly browned.
9. Serve immediately.

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