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You're gonna need 5 eggs. Go on and separate them. Use one of the yolks to make mayo; you know you want to. If you're too high-falutin' for mayo, make aioli (yum!).
Make a roux. Heat up some fluid. Season the fluid. Lots. Taste it, if it tastes good, it is not strong enough.
Dice something protienaceous. Chicken, bacon, whatever matches your seasonings. If you're feeling crazy, dice up something herbaceous too.
Add the hot fluid to the roux. Set aside (off heat). Add diced stuff.
Whisk the remaining 4 yolks until they are light (not lite). Temper the hot stuff into the yolks. Good job, you. Add cheese slowly, letting residual heat of mixture melt the cheese. Patience, grasshopper.
If you've succeeded in tempering, and you have electric mixer/beaters, things'll be easy from here on out.
Beat the whites.
After you're done with that, you racist, take the egg whites, 1 tbsp water, some acid (Cream of Tartar is traditional, but lime juice works well. So would hot sauce, for that matter) and whip to stiff peaks.
Fold into (too strong) cheesy yummy mixture. Add to prepared souffle dish (or angel food cake pan in a pinch) and stick it into the oven that you have, of course, preheated to 375F. You did remember to prep your souffle dish and heat your oven, right? Preheated oven is really important to this. Souffle doesn't ffle in the cold. Bake for 35 minutes.
DO NOT OPEN THE OVEN WHILE BAKING.
For tonight's, we used (unsalted) lemon pepper, bacon, chicken, garlic, Parmesan.
Make a roux. Heat up some fluid. Season the fluid. Lots. Taste it, if it tastes good, it is not strong enough.
Dice something protienaceous. Chicken, bacon, whatever matches your seasonings. If you're feeling crazy, dice up something herbaceous too.
Add the hot fluid to the roux. Set aside (off heat). Add diced stuff.
Whisk the remaining 4 yolks until they are light (not lite). Temper the hot stuff into the yolks. Good job, you. Add cheese slowly, letting residual heat of mixture melt the cheese. Patience, grasshopper.
If you've succeeded in tempering, and you have electric mixer/beaters, things'll be easy from here on out.
Beat the whites.
After you're done with that, you racist, take the egg whites, 1 tbsp water, some acid (Cream of Tartar is traditional, but lime juice works well. So would hot sauce, for that matter) and whip to stiff peaks.
Fold into (too strong) cheesy yummy mixture. Add to prepared souffle dish (or angel food cake pan in a pinch) and stick it into the oven that you have, of course, preheated to 375F. You did remember to prep your souffle dish and heat your oven, right? Preheated oven is really important to this. Souffle doesn't ffle in the cold. Bake for 35 minutes.
DO NOT OPEN THE OVEN WHILE BAKING.
For tonight's, we used (unsalted) lemon pepper, bacon, chicken, garlic, Parmesan.
