Don't be afraid of the Souffle!

We have four hens in full production and for just two of us, that's a lot of eggs!  In the UK I had nine hens - mostly ex battery so we didn''t get 9 eggs a day but quite often we got five or six.  They soon mount up, so what do you do with all those eggs?

We usually write the date the egg was laid in pencil on it - Steve has gone a bit overboard with one of these!

In the UK I still had grown up children living at home so cakes and biscuits and puddings were a daily affair.  Here, it is just hubby and I and although we could easily down a syrup sponge pudding and custard on a daily basis I don't think it would be good for the waistline.

....and more eggs in the fridge...

So... recipes that use loads of eggs.  If you google just that you get quite a few good sites but it is just as easy to scan your own cookery book at home and you will almost definitely come up with a souffle among other eggy treats.  The first time I made a souffle it was simply to disprove (or otherwise) the hype about how hard it was to make one.  How if you accidentaly knocked the oven door it would collapse and the instant you brought it out it of the warm oven... ditto.  Not a bit of it!

This is Raul the cockerel - I know he doesn't produce eggs but the girls wouldn't stand still for the photoshoot!

By the way... before we begin... even if your souffle does collapse, it is still very yummy.  The basics for a souffle is to make a thick sauce using milk or cream and only the yolks of the eggs.  Into this sauce you add a little mustard and some cheese (for a cheese souffle of course) and then you whip up the egg whites until they are very fluffy and gently fold them into the sauce.  Pop it into a dish and put it in a hot oven for at least 20 minutes.  Don't open the oven door during this 20 minutes.

Within this basic framework I played a bit fast and loose with the recipe.  Firstly I didn't weigh anything... just judged the quantities - although I stuck to the correct number of eggs.  I didn't have the same cheese suggested by my recipe so I used a local one that was starting to get a bit old in the back of the fridge.  I didn't have a souffle dish.  I used an earthenware dish a little shallower than a traditional souffle but what the heck if it doesn't rise then you still have a scrambley type egg lunch.

I coated the dish with melted butter and some breadcrumbs from the bottom of the breadbin (this stops the souffle sticking).  Banged it all into the dish and popped it in the oven and set the timer.

Whoo Hoo!

It came out of the oven just great and I shouted and shouted for Steve to come in for his lunch quick before it collapsed... it waited for him, finally sagging gently just as we dished up the first spoonful.  It was very light and fluffy and just delicious.  I guess the moral of this tale is don't be afraid to have a go, take on board the advice and warnings of others, but don't let that put you off trying it out for yourself.  And if it fails?  Well... so what?  Unless someone dies its NO BIG DEAL.  Sounds like a good way to live your life if you ask me!


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