10.2 Foam Products – Soufflés and Puffy Omelets

Prepare a soufflé according to the assigned recipe below:

Broccoli Soufflé

Heat a water bath with a rack and 1-pint baking dish; preheat oven to 350°F.  Drain cooked broccoli well on a paper towel and chop finely.  Separate eggs, putting whites into a medium bowl and yolks into a medium or small bowl.

Make a thick white sauce from the butter, flour, salt and milk listed above. Melt fat in saucepan.  Blend in flour and salt; remove from heat.  Add milk, stirring to blend; return to heat and stir gently while heating quickly to the full boil.  Add nutmeg and lemon juice to sauce, stirring to blend.  Add white sauce mixture gradually to egg yolks, mixing well; then add chopped broccoli.

Beat egg whites with cream of tartar to upper limit of soft peak stage.  Fold about one-fourth of the foam into broccoli mixture; spread broccoli mixture over remaining egg white foam, and fold until well blended.

Pour mixture into heated 1-pint baking dish in pan of hot water.  Bake uncovered at 350° F. for 35-45 minutes until none of the mixture sticks to a clean metal knife inserted into center of soufflé.

*If using frozen broccoli, thaw and chop finely to make ½ cup.

Cheese Soufflé

Heat a water bath with a rack and 1-pint baking dish; preheat oven to 350°F.  Separate eggs, putting whites into a medium bowl and yolks into a medium or a small bowl.

Make a thick white sauce from the butter, flour, salt and milk listed above. Melt fat in saucepan.  Blend in flour and salt; remove from heat.  Add milk, stirring to blend; return to heat and stir gently while heating quickly to the full boil.  Blend cheese into white sauce, and then add white sauce mixture gradually to egg yolks, mixing well.

Beat egg whites with cream of tartar to upper limit of soft peak stage.  Fold about one-fourth of the foam into the cheese mixture; spread cheese mixture over remaining egg white foam, and fold until well blended.

Pour mixture into heated 1-pint baking dish in pan of hot water.  Bake uncovered at 350°F for about 35 minutes until none of the mixture sticks to a clean metal knife inserted into center of soufflé.

Chocolate Soufflé

Heat a water bath with a rack and 1-pint baking dish; preheat oven to 375°F.  Separate eggs, putting whites into a medium bowl and yolks into a medium or a small bowl.

Melt butter and chocolate:  remove from heat; stir in flour, and add milk.  Cook over medium heat stirring constantly until mixture thickens.  Gradually add the chocolate sauce to the egg yolks, mixing well.  Stir in vanilla.

Beat egg white with cream of tartar to the beginning of the soft peak stage.  Gradually add the sugar and beat to the upper limit of soft peak stage.  Fold about one-fourth of the foam into the chocolate mixture; spread chocolate mixture over remaining egg white foam, and fold until well blended.

Pour mixture into heated 1-pint baking dish in pan of hot water.  Bake uncovered at 375°F for 35-40 minutes until none of the mixture sticks to a clean metal knife inserted into center of soufflé.

Lemon Soufflé

Heat a water bath with a rack and 1-pint baking dish; preheat oven to 375°F.  Separate eggs, putting whites into a medium bowl and yolks into a medium or a small bowl.

Make a thick white sauce from the butter, flour, and milk listed above. Melt butter in saucepan.  Blend in flour; remove from heat.  Add milk, stirring to blend; return to heat and stir gently while heating quickly to the full boil. Blend white sauce mixture gradually to egg yolks, mixing well.  Stir in lemon juice and zest.

Beat egg whites with cream of tartar to the beginning of the soft peak stage.  Gradually add the sugar and beat to the upper limit of soft peak stage. Fold about one-fourth of the foam into the lemon mixture; spread lemon mixture over remaining egg white foam, and fold until well blended.

Pour mixture into heated 1-pint baking dish in pan of hot water.  Bake uncovered at 375°F for 30-45 minutes until none of the mixture sticks to a clean metal knife inserted into center of soufflé.

Tuna Soufflé

Heat a water bath with a rack and 1-pint baking dish; preheat oven to 350°F.  Separate eggs, putting whites into a medium bowl, and the yolks into a medium or small bowl.

Make a thick white sauce from the butter, flour, salt, mustard and milk listed above. Melt butter in saucepan.  Blend in flour, salt and mustard; remove from heat.  Add milk, stirring to blend; return to heat and stir gently while heating quickly to the full boil.  Add white sauce mixture gradually to egg yolks, mixing well.  Rinse fish with hot water, drain well and add to sauce.

Beat egg whites with cream of tartar to upper limit of soft peak stage.  Fold about one-fourth of the foam into the white sauce mixture; spread white sauce mixture over remaining egg white foam, and fold until well blended.

Pour mixture into heated 1-pint baking dish in pan of hot water.  Bake uncovered at 350°F for about 35 minutes until none of the mixture sticks to a clean metal knife inserted into center of soufflé.

Prepare a Puffy Omelet From the Recipe Below Using the Assigned Liquid:

Puffy Omelet

Preheat oven to 350°F.  Separate eggs, placing the egg whites in a medium bowl and the yolks in a small bowl.  Add salt and liquid to the yolks and beat with an electric mixer, on highest speed, until very thick, approximately 5-7 minutes.

Melt the butter in a 6-inch heavy aluminum skillet.  Coat the interior with the melted butter.  Beat egg whites* and cream of tartar to upper limits of soft peak stage; fold yolk mixture into whites.  Immediately pour the omelet into the pre-heated skillet and cook over medium heat until side of omelet is slightly brown, approximately 2-4 min.

Place in oven and bake until a knife inserted in center comes out clean, about 10-15 minutes.  Remove from oven and invert onto warm serving plate.  Serve immediately.

Characteristics of the Standard Product:

Soufflé:

Puffy Omelet:

 Evaluation of Soufflés

Evaluation of Puffy Omelets