Smoked Gouda Whole Egg Souffle

Souffles are always so tempting on restaurant menus, right? But making them at home seems daunting. It's actually a simple recipe but still, the thought of it puts most of us off. I've got a solution for that.

Personally, separating eggs is my least favorite cooking task. I'm not really sure why because it's not at all hard. But I find myself avoiding recipes that require it. Plus, when souffles are good they're fabulous but, when they're not, they're a runny eggy mess. So, yet another reason to avoid making them at home, right?

So, listen up - you do not have to separate the eggs to make a souffle. This version will rise just as high and will even stay risen just a tiny bit longer than the separated egg version. The texture won't be quite as airy but I actually really like the creamy frittata-like consistency. And it will keep in the fridge for leftovers which a regular souffle will not. So, bring it out for your guests to see how incredibly tall it got in the oven, then let it sit for a couple of minutes for the center to set. Scoop out a generous serving and serve with a green salad for lunch goals. Enjoy!

Yield: 4 Servings

Author: Anita Schecter

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Smoked Gouda Whole Egg Souffle

Prep time: 30 MCook time: 40 MTotal time: 70 M

Recipe for a souffle using whole, not separated eggs, and flavored with smoked Gouda cheese.

Ingredients:

• 6 Tablespoons unsalted butter
• 6 Tablespoons all-purpose flour
• 2 Cups milk
• 1/2 Teaspoon salt
• 1/4 Teaspoon ground black pepper
• 2 Cups shredded smoked Gouda
• 5 Eggs
• 1/4 Cup chopped chives

Instructions:

1. Pre-heat the oven to 400 degrees.
2. Butter a 4 cup ramekin and line with a parchment paper sleeve. You don't have to line it but it will rise a little higher if you do.
3. Melt the butter in a large sauce pan, on low heat, and whisk in the flour. Whisk in the milk. Add the salt and pepper and continue cooking until the mixture has thickened.
4. Stir in the shredded smoked Gouda and continue cooking and stirring until the mixture is thick enough to thickly coat the back of a spoon. Remove from the heat and let cool for a few minutes.
5. Add the eggs and chives to a large bowl and whisk thoroughly.
6. Temper the eggs by adding a ladle full of the cheese sauce to the egg mixture and whisk thoroughly. This will raise the temperature of the eggs and keep them from scrambling. Whisk the remaining cheese sauce into the eggs and pour into the prepared ramekin.
7. Bake for 40 minutes. The top will be mostly set but with a slight jiggle that will set a few minutes after removing from the oven. Avoid opening the oven door during baking.

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