Egg Soufflé
A dish — butter and flour carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup cream
- 4 eggs
- 1 teaspoon salt
- Few grains cayenne
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup milk → lactose-free milk, oat milk, or almond milk
- 1 cup cream → lactose-free cream or coconut cream
Steps
- Cream the butter, add flour, and pour on gradually scalded milk and cream. Cook in double boiler five minutes, and add yolks of eggs, beaten until thick and lemon-colored. Remove from fire, add seasonings, and fold in whites of eggs beaten until stiff and dry. Turn into a buttered dish, or buttered individual moulds, set in pan of hot water, and bake in a slow oven until firm. Egg Soufflé may be served with White Sauce I, highly seasoned with celery salt, paprika, and onion juice.
Nutrition (estimated, per serving)
| Calories | 388 |
|---|---|
| Protein | 13.9 g |
| Fat | 32.0 g |
| Carbs | 11.3 g |
| Fiber | 0.1 g |
| Sodium | 974 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States