Souffle Goes Green - No Waste

>> Tuesday, June 8, 2010

Cheese Souffle, originally uploaded by Dessert Night.
After we made the Tiramisu, I was left with 6 perfectly good egg whites, and no idea of what to do with them. While some sites pointed out that eggs are an inexpensive ingredient; ever since I was a child, wasting food was a no-no, so I couldn't throw them out! We also had more than enough Tiramisu to last a week, so making Chocolate Souffle again was really not an option.

I could have frozen the egg whites, but decided to whip up something savory and delicious: Cheese Souffle. This is off topic, but it turned out so well that I imagine it is the perfect complement to your dessert.  The recipe below was adapted from here.

Cheese souffle with Egg Whites

Grated Parmesan cheese and butter for prepping souffle dish

2.5 TB butter
3 TB flour
3/4 c. simmering light cream
1/2 tsp. salt
1/8 tsp. pepper
Big pinch nutmeg

6-7 egg white
Big pinch salt
3/4 c. (3 oz.) coarsely grated Swiss cheese, + 1 Tablespoon for topping the souffle
3/4 c. (3 oz.) Swiss cheese cut into 1/4 inch cubes

  1. Preheat the oven to 400F. 
  2. Generously butter 6-cup souffle dish and coat evenly with grated Parmesan cheese. 
  3. In a saucepan over low-med heat, melt butter and then stir in flour. Cook for about 2 min. making sure it doesn't brown. Off heat, add simmering cream and seasonings. Bring to boil and stir for 1 min. Take off heat.
  4. Beat egg whites and salt until stiff peaks form. Stir one fourth into cream base. Stir in the grated cheese. Then add diced cheese. Gently fold in remaining whites.
  5. Pour mixture into prepared souffle dish, sprinkle w/ remaining grated cheese. Set in middle of oven and immediately reduce heat to 375F. Bake for 25-30 min. til souffle has puffed and browned. 
  6. Serve Immediately.


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