Ingredients
4 eggs, if possible, pasteurized.
1-2 tablespoons of oil for frying.
3 tablespoons of butter with salt, or if using unsalted butter, add a pinch of salt.
Cheese (if you like) – A little bit of your favorite cheese, like cheddar or gruyere.
Green onion (if desired) – Finely chopped, to sprinkle on top.
Preparation
Step 1: Beat the eggs.
Using an electric mixer:
Mix the eggs: Break all four eggs into a bowl.
Beat the eggs with an electric mixer until soft peaks form. This means the eggs will keep their form while being soft and fluffy.
Manually:
Split the eggs: Gently divide the egg whites from the yolks, putting the whites in one bowl and the yolks in another.
Beat the egg whites: Use a hand whisk to beat the egg whites until they form stiff peaks. When the egg whites have firm peaks, they will stand up straight when you lift the whisk.
Mix the egg yolks with a fork until they are smooth.
Step 2: Prepare the Soufflé Mixture
Mix the whipped egg whites with the egg yolks by gently folding one-third of the whites into the yolks using a spatula. This helps to make the yolks lighter and easier to mix with the other ingredients.
Fold the whipped egg whites into the yolk mixture gently and quickly. Folding the eggs gently is crucial to keep them light and fluffy. Avoid stirring or mixing too hard.
Advice: Some cooks recommend mixing the egg yolks into the egg whites instead of the other way around to maintain the fluffiness more effectively. Test both techniques to find out which one suits you better.
Step 3: Make the Soufflé Mixture
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