Ingredients with Measurements:
- 6 slices of bacon, chopped
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 4 large eggs, separated
- 1 cup grated cheddar cheese
- 1 tablespoon chopped fresh chives
Special equipment needed:
- 6-cup soufflé dish
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, whisking constantly.
4. Gradually whisk in the milk until smooth. Add the salt, black pepper, and cayenne pepper. Cook for 3-4 minutes, whisking constantly, until the mixture thickens.
5. Remove the saucepan from the heat and whisk in the egg yolks one at a time. Stir in the bacon, cheese, and chives.
6. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form.
7. Gently fold the egg whites into the cheese mixture until just combined.
8. Pour the mixture into the soufflé dish and smooth the top with a spatula.
9. Bake for 25-30 minutes, until the soufflé is puffed and golden brown.
10. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 27g
Carbohydrates: 7g
Protein: 19g
Sodium: 680mg
Substitutions for ingredients:
- You can use any type of cheese you like instead of cheddar.
- You can use turkey bacon or vegetarian bacon instead of regular bacon.
Variations:
- Add diced cooked ham or sausage to the mixture.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Add chopped fresh herbs such as thyme or rosemary.
Tips and tricks:
- Make sure your egg whites are at room temperature before beating them.
- Use a clean, dry bowl and beaters for the egg whites to ensure maximum volume.
- Don't overmix the egg whites into the cheese mixture, or the soufflé won't rise properly.
- Serve the soufflé immediately, as it will start to deflate after a few minutes.
Storage instructions:
Leftover soufflé can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the soufflé in a preheated 350°F (175°C) oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the soufflé on a decorative plate with a garnish of fresh chives or parsley.
Garnishes:
Fresh chives or parsley
Pairings:
- A simple green salad with vinaigrette dressing
- Roasted vegetables such as asparagus or broccoli
- Crusty bread or rolls
Suggested side dishes:
- Roasted potatoes or sweet potatoes
- Grilled or sautéed mushrooms
- Steamed or roasted carrots
Troubleshooting advice:
- If your soufflé doesn't rise properly, make sure your egg whites are beaten to stiff peaks and that you don't overmix them into the cheese mixture.
- If your soufflé is too runny, make sure you cook the flour and milk mixture long enough to thicken before adding the egg yolks.
- If your soufflé is too dry, you may have overcooked it. Try reducing the cooking time by a few minutes.
Food safety advice:
- Make sure your eggs are fresh and not past their expiration date.
- Cook the soufflé to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
Soufflés originated in France in the early 18th century and were originally made with cheese or chocolate. They became popular in the United States in the mid-20th century.
Flavor profiles:
Savory, cheesy, smoky, slightly spicy
Serving suggestions:
Serve the soufflé as a main course for brunch or dinner, accompanied by a salad and bread.
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