Our recipes demonstrate the egg's unique ability to "move around the plate" as an ingredient in appetizers, snacks, desserts, soups, and salads - and as the star of a variety of entrees.
Green Chile Souffle
This recipe makes one souffle (serves 4).
7 large Hickman’s eggs
6 tablespoons butter
4 ounces sour cream
1/3 cup whole milk
freshly ground black pepper
¼ teaspoon lemon pepper
1 small can green chilies
1 tablespoon butter, softened, to coat souffle dish
2 cups grated Mexican blend cheese
1 cup Bisquick, or 1 cup flour with 1 teaspoon baking soda and pinch of salt.
lime juice optional
equipment needed: one medium souffle dish
Preheat your oven to 350F.
Whip 7 egg whites until soft peaks are formed: you can add cream of tartar (optional).
Using an electric blender, blend together the egg yolks, butter, sour cream and milk for 30 seconds, over low heat. Blend in the black pepper, cheese, lemon pepper, hot sauce, green chilies. Remove from heat. Fold the meringue into this egg mixture.
Brush the butter all over the inside of the souffle dish. Pour the egg mixture gently, leaving 1-inch of space at the top to prevent spillage as you carry it to the oven.
Place the soufflé dish in the oven, then carefully pour the remaining egg mixture to fill to the tippy-top of the dish.
Bake for 55 to 60 minutes—the soufflé will be golden brown, puffy like a balloon, and will have risen up to three inches above the ramekin.
Present immediately to guests, as this dish will begin to fall in about 45 seconds.
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