Tonight it was a tossup between this savory broccoli or a chocolate soufflé. I still might do the chocolate one because now the idea won't go away.
It is a meringue that carries a sauce made with the yolks and sometimes little particles, sometimes cheese.
Five eggs can lift a cup of sauce. One more egg white than egg yolk. So five egg whites, then the four egg yolks included with the sauce.
It's considered difficult but I don't know why. Possibly because there are three spots that take a special cheffery type of specialized mixing.
* First a portion the hot sauce is mixed into the room temperature egg yolk to temper the yolks to the temperature of the hot sauce without curdling the yolks
* and then a portion of beaten egg whites is mixed into that sauce that is fortified with egg yolk to lighten it and bring its saucy texture closer to the fluffy meringue
* then the lightened sauce is folded into the meringue carefully to not lose its air.
Is that so hard?
The chill is taken off the eggs. If you live in Europe you're probably wondering, who puts eggs in the refrigerator?
We do.
As always, the spices are heated in fat, this time butter, this time with flour for a roux.
When I make a sauce with a roux, it will always take some kind of wine. The butter and wine are like a sauce by themselves. Recipes call for all kinds of powders, like garlic powder or cayenne, but this time I'm going light, just mustard this time.
A portion of the sauce above is combined with the egg yolks in a separate bowl not shown, then recombined back into the pot with the bulk of the sauce. The sauce contains the broccoli bits but no cheese. There is ample cheese spread all around the inside of the baking dish to give the expanding meringue a textured surface to climb up. Plus the baked cheese is delicious.
This soufflé rose considerably above the rim of the baking dish then collapsed while it baked. Then collapsed more back to this level by the time it brought to the table.
When eggs cook too long they squeeze out their liquid portion. This was removed from the oven right as that was happening. Nonetheless, although not tall, it is everything I wanted in flavored foamy eggs.
1 comment:
Good lord this looks good. I eat peanut butter toast for dinner too many nights, with a side of steamed vegetables. Or, like tonight, summer's blueberries frozen and now thawed and warmed, with some Greek yogurt thrown in to make blueberry soup. Gorgeous food. Gorgeous art. Thanks for sharing.
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