Hi I am Chef Keith Snow, welcome to my kitchen.
So you are going to have a dinner party or a lunch party, you need to make a parmesan chive egg soufflé.
Now whenever you hear the word soufflé, sense shivers up your spine and as going to collapse and as going to do all this things. It is a very simple thing and it is a rustic dish. Perfect, I would say for a nice little lunch party. Got that little French thing going on, let me show you how to make it.
The first thing I will tell you is all beer ingredients need to be high quality. We have got some cage free organic eggs here. We are going to get this on mixed up in a ball.
Alright, and now we are going to add a pinch of cushier salt, like that. Some good black pepper, about two tablespoons of half and half, we got to start whisking.
Okay, now we are going to add about three tablespoons of very good quality parmigiano reggiano cheese, right in there and we have got two tablespoons of fresh minced chives. Now you could swap the chives out for thyme or taragan would be great whatever you have on hand.
The secret is you want the eggs to be pretty airy and you get the air by whisking, so now let us let these eggs hang out for a minute. Let us pay attention into the dish I am going to use.
This is a heavy duty cast iron little soufflé dish. It is enameled. You could use a oven safe non stick skillet, you can use just any type of oven safe thing.
The key here is making sure that you take one tablespoon of butter and just use your fingers, you are going to get a little dirty but you want to make sure that this thing is covered in butter and I have tried it before with cooking spray, it does not work, I tried it with oil, it does not work and the eggs will stick, you want to make sure that you pay attention to the sides, because the soufflé, the eggs will climb out, they need to be able to not get stocked on the sides of the pan.
We got the oven pre heated for about 350 degrees and that is a convection oven so there are fans blowing in there, you do not need a convection oven if you have one that is great.
I will throw this in the oven. I will show you what it looks like in a few minutes.
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And there you have beautiful soufflé eggs with parmesan cheese and fresh chives. This is a gorgeous lunch dish. I would pair it with a really nice Chardonnay, call me snob, I will say for this, you have to have a Chardonnay from Burgundy, France. They make great beautiful chardonnays there, not just red wine and you eat the soufflé. You can see and starting to the plate a little bit. But that is a gorgeous dish, try that today.
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