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.