A friend has goose eggs in the spring, and a single one makes enough soufflé for two people. Plagiarized from Serious Eats which uses 4 hen yolks and 5 whites; the goose eggs have a much higher proportion of yolk to white than hen eggs, but this still cooked up tall and proud, and was very tasty. Our goose egg was 160g, about 3x the weight of a hen's egg, and this filled two individual ramekins plus a little one, so we use 2+1.
In the photos for this prep, I chopped grape tomatoes and cooked them in the bechamel butter to intensify their flavor before adding the Flour; their sweetness worked well with the Manchego cheese.
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| Soufflés just out of the oven |
Hard cheese (Parmigiano, Grana Padano), finely grated
15 g 1 Tbs Butter, softened to grease the ramekins
45 g 3 Tbs Unsalted Butter
30 g 1 oz Flour
235 ml 1 C Whole Milk
Kosher Salt
Pepper
1 pinch Dry spicy chili like Arbol or Cayenne flakes
1 whole Goose Egg (160 g), cold
2 1/2 t Cream of tartar (optional; see note)
85 g 3 oz Semi-firm cheese like Cheddar, Gruyère, Manchego
Grease the 3 ramekins with soft butter, then dust with finely grated hard cheese.
Hold chilled in fridge.
Melt butter then add Flour and cook to a paste, then drizzle in milk to make a bechamel.
Stir and cook until it bubbles then cook a few minutes more to thicken.
Scoop into large mixing bowl to cool a while.
Separate Goose Egg into white and yolk.
Whip the Whites with the Cream of Tartar in a very clean bowl with clean beaters until you have firm glossy peaks, takes a few minutes (I use a cheap 1970s electric hand beater).
Add the Yolk to the cooled Bechamel and combine with the beaters -- it's OK if white gets in yolk, but not the other way around.
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| Goose egg on tomato bechamel, that's actually a large spoon |
Add 1/4 of the whites and stir well to loosen the mixture.
Add in the grated semi-firm cheese and stir to combine.
Add the remaining whipped Whites and gently fold to combine minimally.
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| Manchego, whipped whites, tomato bechamel with yolk, parmesan-dusted ramekins |
Pour into chilled cheesy ramekins.
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| I did need the extra small ramekin (front) |
Bake 30 minutes at 400F until browned on top.
Serve immediately, they fall quickly.
2021-05-26 Spinach
We replaced the cheese with 200 g cooked and well-drained, finely-chopped Spinach; it worked well.
2021-09-12 Free range chicken eggs
A friend is growing chickens in her backyard, beautiful birds producing delicious eggs. We used 2 eggs, each 60 g, and cut the rest of the ingredients by 2/3. We baked them in two large ramekins instead of two plus a third small. This worked really well.
