Unsurprisingly, the texture of the soufflé omelette is the most appealing, bizarre, unexpected .. the kind of thing you could keep shovelling into your mouth until the girth of your waist rivalled the size of Jupiter. I’ve made a practice several days before, marvelling, perplexing at its texture. But it is the sauce.. the sauce, that elevates this dish into god realm delicious. Am I sponsored? Nope? I just have a proclivity for the for the ridiculous of metaphors or hyperboles. The electric beaters are not supposed to be for hire before 12 yet this recipe.. this recipe.. and bear witness to the deflate! Alright, I may willingly make this if a friend happens to crash over, and allows me to consume all of it. Possibly. It’s springy, it’s bouncy.. it’s magic! Doesn’t it have Superman’s level of ring to it? I don’t care how early you have to get up to make this do it. Doooo iiiitttt. Oh and seasoning generously is key here!
Yukihira Souma’s Mini Souffle Omelette Recipe
2 eggs, 1-2 tblsp of cream, 1 tblsp olive oil, 1 tblsp of butter
For the tomato sauce: clove of garlic, 1 tomato, pinch of chicken consomme, 1 ½ tblsp red wine, pinch of salt and pepper
Dice garlic and tomatoes
Add tomato, you could strain the seeds or used canned diced tomatoes but eh.. it’s morning, it’s breakfast, you shouldn’t manhandle your food. Simmer for 2 minutes.
Add pinch of chicken consomme, 1 ½ tblsp red wine and pinch of salt and pepper. Cook until thickened, remove from heat. Strain if you want that lusciously smooth sauce but who’s awake enough for that? In the same vein, yes you could caramelise onions and garlic together but perhaps when you’re remaking this again for dinner. It’s that good.
Separate egg yolk and whites. Mix yolks with cream and season liberally. Very. Cream dilutes flavour so whatever you think is enough, add another pinch. And pepper.
Ensure that bowl and beaters are clean before beating on high until stiff peaks form. Yes it’s possible without sugar as I’ve learned. Everything is a lie.
Add egg yolks and VERYYYYY gently, mix with whisk or spatula until close to incorporated.
Melt butter in a pan ad pour over souffle mix. Smooth over with a palette knife, cook for 1 minute.
Cover with lid and steam for 1 ½ minutes.
Fold and press against side of the pan to form its shape. Work quickly! It shrinks like Ron Weasley faced with spiders.
Sprinkle with minced (? I swear there was a proper term for finely chopped parsley) and spoon over tomato sauce.
A moist cornmeal-based dish prevalent in parts of the South
Although named a “bread”, spoonbread is closer in consistency and taste to many puddings, such as Yorkshire pudding. As made by some recipes, spoonbread is similar to a cornmeal souffle, although typical Southern recipes do not involve whipping the eggs to incorporate air.
The dish is believed to be of Native American origin. It was commonly called Awendaw or Owendaw. The first print recipe for spoonbread appeared in a cookbook by Sarah Rutledge in 1847. Spoonbreads became popular around the turn of the 20th century, as cornmeal replaced yeast in Southern cooking.
4 cups of milk
1-1/3 cup of cornmeal
1 ½ tsp. salt
1 tsp baking soda
1 tsp cream of tarter
2 tsp sugar
2 tsp butter, melted
6 eggs, separated
Scald milk, combine cornmeal, salt, baking soda, cream of tartar, and sugar. Slowly stir the dry mixture into the scalded milk and bring to a boil, stirring all the while.
Remove from heat, stir in butter. Beat egg yolks until thick and stir in one-fourth of the hot mixture, then stir yolk mixture into remaining cornmeal mixture. Beat egg whites until stiff peaks form, and fold into the cornmeal mixture.
Pour spoonbread into greased baking pan and bake at 350 degrees for 25-30 minutes (until puffed and light brown). Since spoonbread is basically a cornmeal soufflé, it must be served immediately.
This recipe is taken from the book Civil War Cookin’, Stories, ‘N Such by Darlene Funkhouser.