Why Can't I Make A Soufflé's?

This is not my first foray into soufflé making. And yet, I still can’t seem to get it right.

I whipped the egg whites until stiff. At least I think I did. Perhaps I should stop trying to do it by hand and use a mixer? Would that make them stiffer – probably.

The flavor was good, it was just very loose. It did not puff up like a soufflé is supposed too. That resulted in a bit of a watery texture.

And it definitely needed more salt!

I am not hanging up my soufflé making hat. I will keep trying. Practice makes perfect right . . . .

VEGETABLE SOUFFLE

1 Onion, Chopped

1 Tablespoon Butter

2 Cups Cooked Corn

1 Pimiento, Minced

½ Teaspoon Salt

¼ Teaspoon Paprika

½ Cup Stewed Tomatoes

1 Cup Grated Cheese

2 Eggs, Separated

Sauté onion in butter until partially cooked. Add corn, pimiento, salt, paprika, tomatoes, cheese and beaten egg yolks. Beat egg whites until stiff. Fold into vegetable mixture. Pour into a greased baking dish. Bake in a 350 degree oven for 30 to 40 minutes.