To prepare this delicious egg soufflé, start by boiling 10 eggs until they become hard. It is recommended to boil them for about 10-12 minutes to ensure the yolk is fully cooked. Once boiled, immediately place them in a bowl of cold water to stop the cooking process and make peeling easier. Once the eggs have cooled, carefully peel them, keeping in mind that careful peeling will contribute to the final appearance of the soufflé.
Meanwhile, prepare the white sauce that will enrich the dish. In a pan, place an appropriate amount of margarine and let it melt over medium heat. Gradually add the flour, stirring constantly to avoid lumps. Continue to stir until the flour starts to take on a light golden hue, indicating it has browned. After achieving a smooth consistency, extinguish the mixture with milk, pouring it gradually and stirring continuously. Cook over low heat, stirring, until the sauce becomes creamy and lump-free. Once the sauce is ready, let it cool slightly, then add the grated cheese, grated on the larger side of the grater, mixing well to obtain a uniform composition.
In another bowl, take the 10 boiled eggs and cut them into smaller pieces, then add a little salt and pepper, mixing with a spatula or with the help of a mixer. It is important to season to taste, being careful not to overdo it with the salt, as the cheese may already be salty. After homogenizing the eggs with the spices, incorporate the white sauce mixture into the egg mixture, using the mixer to combine the ingredients, so that you achieve a fine and airy texture.
Prepare a baking dish or a pan, lining it with parchment paper or greasing it with a little oil and flour to prevent sticking. Place the whole boiled eggs in the prepared dish, making sure to arrange them evenly. Patience is key as you slowly pour the resulting mixture over the eggs, ensuring not to displace them from their position.
After adding the mixture, preheat the oven to a medium temperature and place the dish inside. Allow the soufflé to bake for about 30-40 minutes or until the surface turns golden and the mixture has set. Check periodically on the soufflé, and when it's ready, remove it from the oven and let it cool slightly before cutting. This egg soufflé is perfect to be served as an appetizer or as a main dish, being a delicious and nutritious choice, full of flavors and textures. Enjoy your meal!
Meanwhile, prepare the white sauce that will enrich the dish. In a pan, place an appropriate amount of margarine and let it melt over medium heat. Gradually add the flour, stirring constantly to avoid lumps. Continue to stir until the flour starts to take on a light golden hue, indicating it has browned. After achieving a smooth consistency, extinguish the mixture with milk, pouring it gradually and stirring continuously. Cook over low heat, stirring, until the sauce becomes creamy and lump-free. Once the sauce is ready, let it cool slightly, then add the grated cheese, grated on the larger side of the grater, mixing well to obtain a uniform composition.
In another bowl, take the 10 boiled eggs and cut them into smaller pieces, then add a little salt and pepper, mixing with a spatula or with the help of a mixer. It is important to season to taste, being careful not to overdo it with the salt, as the cheese may already be salty. After homogenizing the eggs with the spices, incorporate the white sauce mixture into the egg mixture, using the mixer to combine the ingredients, so that you achieve a fine and airy texture.
Prepare a baking dish or a pan, lining it with parchment paper or greasing it with a little oil and flour to prevent sticking. Place the whole boiled eggs in the prepared dish, making sure to arrange them evenly. Patience is key as you slowly pour the resulting mixture over the eggs, ensuring not to displace them from their position.
After adding the mixture, preheat the oven to a medium temperature and place the dish inside. Allow the soufflé to bake for about 30-40 minutes or until the surface turns golden and the mixture has set. Check periodically on the soufflé, and when it's ready, remove it from the oven and let it cool slightly before cutting. This egg soufflé is perfect to be served as an appetizer or as a main dish, being a delicious and nutritious choice, full of flavors and textures. Enjoy your meal!
Ingredients
15 eggs, 1 liter of milk, 3 tablespoons of margarine, 5 tablespoons of flour, 300 grams of telemea cheese, salt, white and black pepper, a little oil, and flour or baking paper.