I've heard it so many times. "The secret of making a souffle is that it's not as difficult as they say it is." Hmmm. It looks difficult. It looks like the kind of thing that's going to take calm preparation, not the panicked disorganisation that goes on in my kitchen.
So I thought I'd give it a whirl. And you know what? It wasn't difficult. It wasn't even time consuming. Whipping those egg whites to perfect stiffness was a bit boring, and I wouldn't do this on a weeknight or anything, but it wasn't exactly some kind of gourmet dark art.
Tasted pretty nice, too. We had it with steamed buttered french beans. It tasted a bit like a really posh bowl of cheesey scrambled eggs. Each ramekin only held one egg each, but we were stuffed after eating! It must have been all the air in there, because after a few belches, we were starving again.
Not sure I'd make it again, but at least I can say I can do it.
Note:
It's a bit painful for me to look at these photos, as only an hour later, the black Le Creuset ramekin had a fatal accident with the ceramic tiled floor. Goodbye, sweet raemkin.
