Ingredients with Measurements:
- 6 eggs
- 1 cup of milk
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of cooked and mashed brain
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh chives
- 1/4 cup of all-purpose flour
- 1/4 cup of unsalted butter
- Salt and pepper to taste
Special equipment needed:
- 6 ramekins
- Electric mixer
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1 minute, stirring constantly.
3. Gradually add the milk, whisking constantly, until the mixture thickens. Remove from heat and let cool for 5 minutes.
4. Separate the egg yolks from the egg whites. In a mixing bowl, beat the egg yolks until pale yellow.
5. Add the cooled milk mixture to the egg yolks and mix well.
6. Stir in the Parmesan cheese, mashed brain, parsley, chives, salt, and pepper.
7. In a separate mixing bowl, beat the egg whites until stiff peaks form.
8. Gently fold the egg whites into the egg yolk mixture until well combined.
9. Grease the ramekins with butter and dust them with flour.
10. Pour the egg mixture into the ramekins, filling them about 3/4 full.
11. Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés are puffed and golden brown.
12. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 217
Fat: 16g
Carbohydrates: 6g
Protein: 12g
Substitutions for ingredients:
- Instead of Parmesan cheese, you can use any other hard cheese.
- Instead of brain, you can use cooked and mashed liver or kidney.
Variations:
- You can add chopped cooked bacon or ham to the egg mixture.
- You can substitute the parsley and chives with other herbs, such as thyme or rosemary.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form to ensure the soufflés rise properly.
- Be gentle when folding the egg whites into the egg yolk mixture to avoid deflating the mixture.
- Serve the soufflés immediately after baking, as they will deflate quickly.
Storage instructions:
The soufflés are best served immediately after baking. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the soufflés, preheat the oven to 350°F (175°C). Place the soufflés on a baking sheet and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the soufflés on individual plates, garnished with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
The soufflés pair well with a simple green salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus or sautéed mushrooms.
Troubleshooting advice:
- If the soufflés do not rise properly, make sure the egg whites are beaten until stiff peaks form.
- If the soufflés collapse after baking, make sure they are served immediately and not overcooked.
Food safety advice:
Make sure to cook the brain thoroughly before mashing it and adding it to the egg mixture.
Food history:
Soufflés originated in France in the early 18th century and were considered a luxurious and elegant dish.
Flavor profiles:
The soufflés have a light and fluffy texture with a savory and slightly nutty flavor from the Parmesan cheese.
Serving suggestions:
Serve the soufflés as a brunch or lunch dish, accompanied by a simple salad or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A