How to Make a Cheese Egg Soufflé:

The Cheese and Scallion Egg Soufflé is a classic dish that combines the delicate art of soufflé-making with the rich, savory flavors of cheese and scallions. This dish, with its roots in French cuisine, has become a beloved staple in kitchens around the world. In this article, we’ll explore the history of the soufflé, delve into various ways to prepare and serve it, and share a personal story from the Moonprint Kitchen where I made this delightful dish with my two young sons, Neil and Leon, underfoot.

The History of the Soufflé

The word “soufflé” is derived from the French verb “souffler,” which means “to blow” or “to puff.” This is a fitting name for a dish that is known for its airy, light texture. The soufflé first appeared in French cuisine in the early 18th century and quickly became a symbol of culinary sophistication.

The dish was initially made famous by French chef Vincent La Chapelle, who served as a chef to various European royalty. However, it was Marie-Antoine Carême, another renowned French chef, who truly mastered and popularized the soufflé in the 19th century. Carême’s influence extended beyond France, bringing the soufflé to an international audience.

Variations of the Soufflé

While the classic soufflé is typically made with cheese, there are countless variations of this versatile dish. Here are a few popular ones:

1. Chocolate Soufflé: A dessert version made with rich chocolate, providing a decadent end to any meal.
2. Spinach and Feta Soufflé: A savory variation that incorporates healthy greens and tangy feta cheese.
3. Seafood Soufflé: Often made with crab or shrimp, this version adds a touch of elegance and is perfect for special occasions.
4. Lemon Soufflé: Another dessert option, this one is light and tangy, making it a refreshing treat.

How to Make a Cheese and Scallion Egg Soufflé

Ingredients

• 4 large eggs, separated
• 1 cup grated Gruyère cheese
• 1/4 cup finely chopped scallions
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• Salt and pepper to taste
• A pinch of nutmeg
• A pinch of cream of tartar

Instructions

1. Prepare the Base:
   • Preheat your oven to 375°F (190°C). Butter a 1.5-quart soufflé dish and dust it with flour.
   • In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes to form a roux.
   • Gradually add the milk, stirring constantly until the mixture thickens and starts to bubble. Remove from heat and season with salt, pepper, and a pinch of nutmeg.
2. Add Cheese and Scallions:
   • Stir the grated cheese and chopped scallions into the milk mixture until the cheese is melted and well combined. Let this mixture cool slightly.
3. Beat the Egg Yolks:
   • Once the cheese mixture has cooled a bit, beat the egg yolks and stir them into the mixture.
4. Whip the Egg Whites:
   • In a clean bowl, beat the egg whites and a pinch of cream of tartar until stiff peaks form. This will give your soufflé its characteristic rise and lightness.
5. Fold the Egg Whites:
   • Gently fold the beaten egg whites into the cheese mixture. Be careful not to deflate the egg whites; you want to maintain as much air as possible for a light and airy soufflé.
6. Bake:
   • Pour the mixture into the prepared soufflé dish and place it in the preheated oven. Bake for 25-30 minutes, or until the soufflé is puffed and golden brown on top. Do not open the oven door during the first 20 minutes of baking, as this can cause the soufflé to collapse.

Serving Your Soufflé

A Cheese and Scallion Egg Soufflé is best served immediately after it comes out of the oven. The soufflé will begin to deflate as it cools, so it’s important to serve it quickly to preserve its impressive height and fluffy texture.

This dish can be a centerpiece of a brunch menu or a sophisticated starter for a dinner party. It pairs beautifully with a light salad, a crisp white wine, or a refreshing mimosa. For a complete meal, consider serving it alongside roasted vegetables or a simple tomato soup.

Accompaniments

1. Salad: A fresh green salad with a tangy vinaigrette can balance the richness of the soufflé.
2. Soup: A light soup, such as a tomato or asparagus soup, complements the soufflé without overwhelming it.
3. Wine: A crisp white wine, like a Sauvignon Blanc or a Chardonnay, pairs well with the cheesy, savory notes of the soufflé.

Making Soufflé in the Moonprint Kitchen

Cooking in the Moonprint Kitchen is always an adventure, especially with my two young sons, Neil and Leon, around. One sunny Saturday morning, I decided to introduce them to the art of making a Cheese and Scallion Egg Soufflé.

Neil, who is two years old, was particularly fascinated by the process. He watched with wide eyes as I separated the eggs, whisked the whites into fluffy peaks, and gently folded them into the creamy cheese mixture. Leon, though still a baby, seemed content to sit in his high chair and observe the bustling activity in the kitchen.

With Neil standing on a toddler kitchen tower step stool bcbeside me, we carefully poured the mixture into the soufflé dish. He giggled as I explained how the soufflé would puff up in the oven like a magical cloud. I placed the dish in the oven and set the timer, reminding Neil not to open the door, no matter how curious he might be.

As we waited for the soufflé to bake, we played with building blocks and sang nursery rhymes. The aroma of cheese and scallions soon filled the kitchen, and Neil’s excitement grew. When the timer finally rang, we gathered around the oven door. I opened it to reveal a perfectly risen soufflé, golden and fluffy.

Neil clapped his hands in delight, and even Leon let out a joyful squeal. We sat down to enjoy the soufflé together, savoring each bite. The boys’ enthusiasm and the delicious dish made the morning unforgettable.

The Cheese and Scallion Soufflé is more than just a dish, it’s a culinary experience that brings together history, technique, and the joy of cooking.

In the Moonprint Kitchen, the journey of making this classic dish became a cherished memory, filled with laughter, learning, and love. So, gather your ingredients, invite your loved ones into the kitchen, and embark on your own soufflé adventure.