Hm.
To quote Adam: "These are the best scrambled eggs EVER."
So I have to keep working on it, I guess. My suspicion is that I didn't beat the egg whites long enough? And on the upside, the chenin blanc I chose paired really well with it...as did the Dogfish Head Red & White that Adam drank with it.
Eat, drink, and be thankful that scrambled eggs with Roquefort are awesome
5 comments:
Hi, Laura! Oh, souffle is great. I make cheese souffle on a regular basis. I'll email you the recipe I use (it's my mom's). It is a basic recipe and you can add whatever you want to it. You're right - the secret is in beating the egg whites just the right amount.
BTW - I'm moving back to NYC. My b.f. is already there starting his new job and I'm coming out as soon as I sell my car! I'll let you know when I land.
Take care,
Ellen Greene
Shh.. I've never made a souffle before either! Well, now you have... so now I'm alone having not.
Ah, Hilary. The thing is that it's debatable whether these "best scrambled eggs EVER" could be called a souffle. If it makes you feel better, I technically haven't made one yet. Now, once I make a successful one, then you can be all alone-y.
ELLEN!!!! I've been dying to know what's going on with you, but I only had your Harcourt info. And I don't have any contact info for anyone else at HM-Harcourt. Email me so we can catch up!
I made chocolate souffle ages and ages ago. I think it came out okay. I did a goat cheese souffle not too long ago. It was just okay. I do want to do another cheese souffle soon. Thanks for reminding me.
Oooo... that sounds delicious. I'm a little afraid of Ina Garten though. She lives in a butter and half-and-half world. That's a dangerous world in my gene pool. But her books make me drool.
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