Not a Soufflé Kind of Girl

It’s kind of a culinary feat to master the soufflé, right? So, it’s important to me to say I’ve made a soufflé- successfully. (According to my own irrelevant technical standards.) Because I set these random unnecessary goals for myself. And boom. I can check that off of the list.

Here’s the thing; I’m not really against any specific food. That said, I’m not really into soufflé. Unless it’s chocolate. But that’s kind of in a different category- of chocolate. If I’m going to take the time to separate my eggs and beat the whites until they’re stiff peaked, I want them to show up like meringue. And if I’m going to bake my eggs in the oven, I want it to, well quite frankly, to taste like quiche, cheesy with onion and bacon or ham.

I appreciate the light and airy texture thing. I get the satisfaction of a puffy rise. But you’ve got like only a couple minutes of the wow factor (so I hope you’ve timed it right and your guests are punctual). Then you’re left with light and airy eggs to serve. And you’re going to wish you had beaten those egg whites into a creamy mousse. At least that’s how I think about it. Because that’s an accomplishment I can endorse.

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So long puffy top…

However, I also like the idea of adding bold flavors to some subtle dishes, so if you would like the recipe for the Barefoot Contessa’s Blue Cheese Soufflé, as shown, there you go!

39 comments

  1. Your souffle is lovely! I tried making chocolate souffle for the first time on Valentine’s Day and I was surprised that they actually turned out…well, for about 30 seconds, and then they started shrinking on themselves. I’ve been meaning to try cheese souffle next. Thanks for sharing! 🙂

  2. I completely agree! Soufflés are great for the drama factor, and it feels really really good to know that you could make one, if you so chose; but, like you, I’d rather have my baked eggs with cheese and ham or my meringue to remain meringue! That said, congrats on a gorgeous soufflé! Tick it off your to do list… 🎉👏🏻🎉

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