Cheese soufflé

Cheese Soufflé with Quail Eggs

The culinary journey we will embark on together today will take us to a refined and light dish, perfect for festive meals or an elegant brunch at home. The cheese soufflé is a classic recipe, cherished for centuries for its delicate flavor and airy texture. Whether you are making it for the first time or have cooked this dish before, I will guide you step by step to achieve a perfect soufflé that will impress anyone who tastes it.

Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Number of servings: 6

The history of soufflés is fascinating, with deep roots in European cuisine. These easy-to-make dishes, yet with a strong visual and taste impact, have been served in the most elegant restaurants and have become a symbol of culinary refinement. Soufflés can be prepared in both savory and sweet versions, but today we focus on the savory version, enriched with delicious cheese.

Ingredients

- 10 quail eggs (or 5 large eggs)
- 2 egg whites (optional)
- 1 cup of milk
- 1 medium onion
- 1 bay leaf
- 200 g finely grated cheese
- 50 g butter (plus extra for greasing)
- 1 tablespoon of flour
- Salt, to taste
- Pepper, to taste
- 1 teaspoon of paprika (optional, for a splash of color)
- Fresh herbs (e.g., thyme or dill)

Preparation Instructions

1. Preparing the flavored milk
Start by placing the milk in a saucepan over medium heat. Add the finely chopped onion and the bay leaf. When the milk begins to boil, remove it from the heat and let it cool slightly. This step is essential as it flavors the milk, adding a subtle note to the final dish.

2. Preparing the béchamel sauce
In a skillet, melt 50 g of butter over low heat. Add the flour and quickly whisk to form a roux. Cook the roux for 1-2 minutes until it becomes lightly golden, being careful not to burn it. Then, gradually add the strained milk, continuously stirring to avoid lumps. Keep stirring until the sauce thickens and becomes creamy. Season with salt, pepper, and paprika to taste.

3. Mixing the ingredients
In a large bowl, beat the 10 quail egg yolks and the 5 whole eggs until they form a homogeneous mixture. Add the grated cheese and the cooled béchamel sauce, mixing well. You can also add the desired fresh herbs to enhance the flavor.

4. Preparing the egg whites
In another bowl, beat the egg whites (if you choose to use them) until they form stiff peaks. This is a crucial step, as the beaten egg whites will give your soufflé airiness and volume. Add one-third of the egg whites to the cheese mixture and gently fold in, using an up-and-down motion to avoid deflating them. Then, incorporate the remaining egg whites, being careful to keep as much air in the mixture as possible.

5. Baking the soufflé
Grease your soufflé dishes with butter and fill them with the prepared mixture, leaving a little space at the top to allow the soufflé to rise. Preheat the oven to 180°C and bake the soufflés for 20 minutes or until they become golden and fluffy. It is important not to open the oven in the first 15 minutes to prevent the soufflé from collapsing.

6. Serving
The cheese soufflés are served warm, directly from the oven. You can garnish them with some fresh herbs or a sprinkle of paprika for an attractive appearance. They are delicious alongside a mixed green salad, a dry white wine, or freshly squeezed tomato juice.

Useful Tips

- Choosing the cheese: Use a good quality cheese for an intense flavor. You can also experiment with other types of cheese, such as goat cheese or mozzarella, for a different texture.
- Vegetarian option: If you want to try a vegetarian version, you can add sautéed vegetables, such as spinach or mushrooms, for an extra nutrient boost.
- Post-cooking care: Soufflés are best served immediately after baking, as they retain their fluffy texture. If there are leftovers, you can store them in the refrigerator and reheat them in the oven, but they won’t be as airy.

Frequently Asked Questions

1. Can I use regular eggs instead of quail eggs?
Yes, you can use 5 large eggs instead of the 10 quail eggs. Just make sure to adjust the quantities according to the size of the eggs.

2. Can the soufflé be frozen?
While it is recommended to consume it fresh, you can freeze the soufflé, but the texture and volume will change upon thawing.

3. What other ingredients can I add?
Explore with different cheeses or add spices like nutmeg or cumin for a unique flavor.

4. What drinks pair well with the cheese soufflé?
A dry white wine, prosecco, or even freshly squeezed lemonade will pair excellently with your soufflé.

Now that you have all the necessary information, all that’s left is to get cooking! Your cheese soufflé will surely become a family and friends' favorite, bringing a touch of elegance and flavor to every meal. Each bite will be an explosion of taste and a light texture, and you will be proud to have created such a refined dish from simple ingredients. Enjoy your meal!