Wednesday, August 20, 2008

Taste & Create Redux

Another month, another taste & create! This month my partner is Temperance from High on the Hog. Temperance has another lovely blog for her non-food thoughts, but she recently started this one to stash away her recipes.

A lot of cooking she does is for other events. Now, I have no ambition to attempt anything from the Daring Bakers challenges for say another few years. And I did bake once for Bread Baking Day, but that's going to last me for a while. Which largely leaves me with her recipes from the past taste & create challenges to pick from.

To add to my motivation to recreate a past T&C entry, one of Temperance's entries is actually bookmarked in my favorites. I loved Souffled Eggs when she made them back in June, and have been looking for an occasion to make them. No better day than today!



When Smita first made them, she used 3 eggs. Temperance thought they were too many and only used two. I, in my recipe reduction mode as always, have made a single serving using just one egg.

Separate the egg. Beat the yolk with a tablespoon of milk. Season with salt and pepper and set aside. Using a hand mixer, whip egg whites until frothy. Temperance then added a tsp of vinegar and beat eggs until soft peaks formed. I might be offending some egg-white-whipping purists here but I was out of vinegar and ended up using 1/2 tsp of lemon juice instead. It was some acid, right? And I got lovely soft peaks and tons of volume from my egg whites. Add egg whites to yolk and mix gently.

Now you can do what all wise men did and bake this mix in a pie dish. I just didn't feel like heating up the oven for one solitary egg. So I heated and greased my griddle. Also greased the largest cookie cutter I could find and placed it on the griddle. Dropped the egg into the cookie cutter and let it fluff up. I figured I just needed to turn it after a few mintues (it was really low flame) and cook both sides. But somewhere in between the cookie cutter fell through and things went a bit awry.

However, while my souffled eggs look a bit crooked, they tasted delicious. And I forget, I topped them with finely chopped tomatoes, jalepenos and parsley. You can also do what Temperance did and saute your toppings in a bit of olive oil.

Either way, it feels like eating clouds!

10 comments:

notyet100 said...

ummm...feel like tryin no,..

Nirmala said...

Excellent tip for crating soft peaks. I do not have vinegar and many recipes call for tartaric acid. Lemon juice is very useful tip for me, Thanks a ton. Now I shall try all recipes that call for soft peaks :)

Arundathi said...

what a great idea. love the lemon juice tip and your toppings sound delicious.

Temperance said...

I like the nice browning you got from doing it on the stove top. I would never have thought of that.

Most of my posts are from diffrent challenges mainly because I don't usualy follow recipes to cook, it is more a bit of this a touch of that and cook til done. And that is no way to write a recipe for a blog.

Bharti said...

Cloudy egg! Looks good and isn't it funny how our minds work in the kitchen when we run out of things? I would've done the same.

Srivalli said...

aww...thats quite lovely simran...nice to know you never miss out T&C...good going!

Rachel said...

That does look worth a try :)

Kitchen Flavours said...

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Sukanya Ramkumar said...

This is a great recipe. Nice idea...

Swati Raman Garg said...

sahi hai ... kya mast fuff kiya hai ...