Ingredients with Measurements:
- 1 cup powdered eggs
- 1 cup water
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Electric mixer
- 2-quart soufflé dish
- 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, salt, black pepper, paprika, garlic powder, onion powder, thyme, basil, oregano, and cayenne pepper. Whisk until smooth.
3. Gradually add the milk and water, whisking constantly until the mixture thickens and comes to a boil.
4. Remove from heat and add the powdered eggs. Whisk until smooth.
5. In a separate bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
6. Gently fold the egg whites into the egg mixture until well combined.
7. Pour the mixture into a greased 2-quart soufflé dish. Sprinkle with Parmesan cheese.
8. Bake for 25-30 minutes or until the soufflé is puffed and golden brown.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 14g
Carbohydrates: 10g
Protein: 14g
Substitutions for ingredients:
- Powdered eggs can be substituted with fresh eggs (use 8 eggs).
- Parmesan cheese can be substituted with any other type of cheese.
Variations:
- Add chopped vegetables (such as bell peppers, onions, or mushrooms) to the egg mixture before baking.
- Add cooked bacon or ham to the egg mixture before baking.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a fluffy soufflé.
- Do not overmix the egg whites into the egg mixture to prevent deflating the soufflé.
- Serve immediately after baking for the best texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the soufflé in the soufflé dish for an elegant presentation.
Garnishes:
Garnish with chopped fresh herbs (such as parsley or chives) before serving.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Roasted Brussels sprouts
Troubleshooting advice:
- If the soufflé does not rise properly, make sure the egg whites are beaten until stiff peaks form and gently folded into the egg mixture.
- If the soufflé collapses, make sure to serve immediately after baking.
Food safety advice:
- Make sure to cook the soufflé until it is fully cooked (internal temperature of 160°F or 71°C) to prevent foodborne illness.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Food history:
Soufflés originated in France in the early 18th century and were popularized in the 19th century. They are known for their light and fluffy texture and are often served as a savory or sweet dish.
Flavor profiles:
The powdered egg soufflé has a savory flavor with hints of herbs and spices.
Serving suggestions:
Serve as a main dish for brunch or dinner.
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