Baked Egg Souffle
- 6 eggs, whites & yolks separated
- 1 cup milk
- 1 Tbsp butter
- Pepper
- Salt
Scald the milk in a double boiler. Add the egg yolks, beaten until thick; also the butter, pepper and salt. When the mixture begins to thicken like a custard, stir in the egg whites, beaten to a stiff froth.
Pour into a deep, buttered baking dish. Bake in a oven heated to 350F at 350°F until puffy and brown. Serve immediately and your guests will love it.
Pour into a deep, buttered baking dish. Bake in a oven heated to 350F at 350°F until puffy and brown. Serve immediately and your guests will love it.
Submitted by Jun 10, 2010
15 min
30 min
45 min