How to Make a Soufflé

How to make a soufflé, learn how to cook and prepare this tasty egg-based entree, including steps to making this egg dish, sweet and savory egg variations, and soufflé recipes.


| March/April 1988



110-061-01

Remarkably versatile, soufflés can enliven cheese, spinach, broccoli, mushrooms, corn, chicken, ham, strawberries, apples, pears, mangos and more.


PHOTO: AL CLAYTON

A chicken is just an egg's way of making another egg. Learn how to make soufflés, these sweet and savory versions will become your favorite versatile meals. 

How to Make a Soufflé

The mountain valley where I live is alive with blue jays, rhododendron and generosity. When the woodworker down the way turned his hand to bird feeders, they suddenly sprouted from trees in front yards up and down the road. With excess boxwood and talent on her hands, the craftswoman across the creek filled all our homes with Christmas wreaths. My nearest neighbor, a spectacularly productive gardener, has been known to send errant telephone linemen home with double armloads of sweet corn. (By longstanding treaty, we all keep our zucchini to ourselves.)

Over the years, I have happily disposed of the gifts that appeared at my door. I've fried the fresh sausage, canned the tomatoes, steamed the kale, frozen the raspberries and marveled at the good fortune that brought me neighbors whose pride in the fruit of their labor was equaled only by their pleasure in giving it away.

But the chickens almost did me in.

Last summer, every layer in the valley went berserk. Giddy with good weather, good breeding and good intentions, hens that normally kept their owners comfortably supplied with eggs began to lay at a manic pace. As the eggs piled up, my inundated neighbors cast about for a solution, and there I was: a renowned consumer of surplus food; the only person around who didn't keep chickens; a sitting duck. Two or three times a week, a brown bag of fresh eggs materialized on my gatepost.

Lord knows I tried. I boiled, scrambled, poached and fried; made omelets, quiches, custards and cakes. For a while it was neck and neck, but gradually the chickens pulled ahead. I needed to use eggs the way the hens seemed to be laying them: half a dozen at a time.





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