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Gruyere and Parmesan Cheese Souffle

Gruyere and Parmesan Cheese Souffle

Gruyere and Parmesan Cheese Souffle

Serving Size: 8

Ingredients
Quantity
large eggs
6
Parmesan cheese, grated
butter
1/4 cups
all-purpose flour
5 tablespoons
salt
1/2 teaspoons
ground black pepper
1/4 teaspoons
cayenne pepper
pinch
ground nutmeg
pinch
whole milk
1 1/4 cups
dry white wine
1/4 cups
Gruyere cheese, coarsley grated, packed (6 oz total, divided)
1 1/4 cups
Gruyere cheese, coarsley grated, packed (6 oz total, divided)
2 tablespoons
Parmesan cheese, finely shredded
1/4 cups
cream of tartar
1/4 teaspoons

Directions

Separate eggs; place yolks and whites in large mixing bowls and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 400 degrees F. Generously butter two 1- quart souffle dishes. Coat the souffle dishes with grated Parmesan cheese, tapping out the excess. Melt butter in a heavy large saucepan over medium heat. Whisk in flour, salt, black pepper, cayenne pepper, and nutmeg. Whisk in milk, then wine. Cook until thick and bubbly, whisking constantly. Remove from heat. Whisk the yolks. Add a small amount of sauce to the yolks, whisking quickly to blend. Add remaining sauce and continue to whisk until mixture is smooth. Fold in 1 1/4 cups Gruyere cheese and finely shredded Parmesan cheese (cheeses do not need to melt). Set aside. Beat egg whites and cream of tartar in a large mixing bowl with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold one - fourth of whites into the lukewarm souffle base to lighten. Fold souffle base into remaining whites. Transfer souffle mixture to prepared dishes. Sprinkle with remaining 2 tablespoons Gruyere cheese. Place souffles in oven; reduce heat to 375 degrees F. Bake for 30 minutes or until puffed, golden, and gently set in center. Serve immediately. Note: Cream of tartar lends stability to egg foams.

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