I’ve been thinking about what I can do with all the eggs I bought at Glaum, a local egg ranch I stopped at last Sunday on my way back from Easter brunch in Monterey. Three dollars buys you two dozen eggs, and while I like eggs, that’s a lot for two people and a dog to put away in a week.
I hard-boiled some of them, mixed others in with the dog’s food, ate some for breakfast and still have a dozen left. What better thing to do with too many eggs than make a souffle? Now, I used to think souffles were for chefs and experienced cooks and generally anyone besides me. But my fabulous friend Matty Jane and I decided to take on the mighty souffle, thinking two cooks would make it half as intimidating. Which it did. I highly recommend making this recipe with someone else – besides, cooking in general is fun with a kitchen companion. We separated it by mixer and stove: I used the mixer, Matty Jane used the stove.
The recipe we used (and I don’t think either one of us has even bothered to try another, this one is so good) is from Ina Garten:
- 3 tablespoons organic unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Italian Parmesan, plus extra for sprinkling
- 3 tablespoons organic all-purpose flour
- 1 cup scalded organic cow’s milk, goat milk or hemp milk
- Kosher salt and freshly ground black pepper
- Pinch organic cayenne pepper
- Pinch organic nutmeg
- 4 extra-large, free range, organic, egg yolks, at room temperature
- 3 ounces good imported Roquefort cheese, chopped
- 5 extra-large, free range, organic, egg whites, at room temperature
- 1/8 teaspoon cream of tartar
Preheat the oven to 400 degrees F.
Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately. 
Note: We made two souffles to feed three people, finishing off one souffle entirely and having less than half of the other left over. Cold souffle, believe it or not, is delightful for lunch.
For us, this was a dinner meal, and we served it with a fresh, organic, baby greens salad, warm bread and wine. The same table would be perfect for Mother’s Day brunch, replacing wine with mimosas or just plain champagne or orange juice.
- Jocelyn Broyles
 Recipe in its entirety from FoodNetwork.com. Organic entries are my additions.