There's nothing we love more than eggs. They're so incredibly versatile and work for literally any meal of the day. Sometimes, we feel like we're stuck in our old ways and need a heavy dose of inspiration. Enter "The Perfect Egg," a new book by Teri Lyn Fisher and Jenny Park that contains dozens of perfect recipes that are a perfect love letter to our favorite protein. If you love eggs, it's a must-buy.
Soufflés can be intimidating—even terrifying—to make. The
place most people tend to go wrong is with the egg whites. But if you follow
the instructions here for whipping the whites and folding them gently into the
batter—and don't overthink what you are doing—your soufflés are guaranteed to
please the fussiest French chef.
RECIPE: Chocolate-Orange Soufflé
2 tablespoons unsalted butter, at room temperature
1 ⁄4 cup plus 3 tablespoons superfine sugar
3 ⁄4 cup whole milk
2 egg yolks, at room
zest and juice of 1 orange (about 2 ⁄3 cup
ounces bittersweet chocolate, melted and cooled
egg whites, at room temperature
sugar, for garnish
orange zest, for garnish
Preheat the oven to 350˚F. Generously coat four 6-ounce ramekins
with the butter, then coat them with 2 tablespoons of the sugar, tapping out
Combine the milk and 1 tablespoon of the sugar in a small
saucepan and bring to a simmer over medium-low heat. Set aside, off the heat.
Whisk together the egg yolks, almond meal, and remaining 1⁄4 cup of sugar for
about 3 minutes, until pale yellow and fluffy. Whisk in the orange zest and
juice until fully incorporated. Slowly add 3 to 4 tablespoons of the hot milk
mixture into the yolk mixture in a slow, steady stream while whisking
constantly. Return the yolk-milk mixture to the saucepan, return the pan to low
heat, and cook, whisking constantly, for 3 to 4 minutes, until the mixture
thickens enough to coat the back of a wooden spoon. Remove from the heat and
stir in the melted chocolate. Let the mixture cool completely.
Put the egg whites
in a bowl and beat with a stand mixer or handheld mixer on medium-high speed,
or by hand with a whisk, until firm peaks form. Using a rubber spatula, gently
fold the whites into the chocolate-yolk mixture just until evenly incorporated
and no white streaks are visible.
Divide the mixture
evenly among the prepared ramekins, filling them almost to the rim. Place the
ramekins in a baking pan. Pull out the center oven rack, put the baking pan on
the rack, and then carefully pour hot water into the baking pan to reach halfway
up the sides of the ramekins.
Bake for 15 to 20
minutes, until the soufflés have risen significantly. Remove from the oven and
top each soufflé with a light dusting of confectioners' sugar and a light
grating of orange zest. Serve immediately.
Reprinted with permission from "The Perfect Egg," by Teri Lyn
Fisher and Jenny Park, copyright 2015. Published by Ten Speed Press, an
imprint of Penguin Random House LLC.