Egg Soufflé

Ingrédients

• 2 tablespoons unsalted butter
• 1 clove garlic (minced)
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper
• 5 large eggs (separated)
• 1/4 cup grated Parmesan cheese
• Fresh chopped parsley (for garnish)

Préparation

1. 1

   Preheat oven: Preheat the oven to 400°F.

2. 2

   Grease dish: Grease a 9-inch round baking dish with butter.

3. 3

   Make roux: Melt the butter in a saucepan over medium heat. Add the garlic and flour and whisk for about 2 minutes until the mixture is smooth and golden.

4. 4

   Thicken sauce: Gradually add the milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5 minutes. Season with salt, onion powder, and pepper. Remove from heat.

5. 5

   Temper yolks: In a separate bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot milk mixture to temper the yolks. Then, slowly whisk the tempered yolks back into the saucepan with the remaining milk mixture.

6. 6

   Beat whites: In a clean bowl, beat the egg whites until stiff peaks form.

7. 7

   Fold mixture: Gently fold the egg whites and the yolk mixture together until just combined. Pour into the prepared baking dish and sprinkle with Parmesan cheese.

8. 8

   Bake for 20-25 minutes or until the soufflé is puffed and golden. Serve immediately before the souffle begins to fall. Garnish with parsley.