Parmesan & smoked dulse soufflés with Glenballyeamon free range eggs

Makes 5-6 mini soufflés 

Ingredients 

4 Glenballyeamon free range eggs, separated

300ml milk

25g butter plus some for greasing

1.5 tbsp flour

0.5 tbsp mustard powder

50g Parmesan cheese, grated

1 tsp North Coast Smokehouse smoked dulse 

Method 

Pre-heat the oven to 200 degrees and grease 6 ramekins.

If you have an electric whisk then set the egg whites to start whisking to a stiff peak whilst the butter melts in a pan over a medium heat. 

Once the butter is starting to foam add the flour and mustard powder and cook for a couple of minutes, stirring all the time.

Remove from the heat and slowly whisk in all the milk. 

Return the mixture to the heat and gently stir whilst bringing it up to the boil. Allow to cook on a medium heat for a few minutes until the sauce has thickened. 

Remove the pan from the heat and stir-in the egg yolks, grated cheese and smoked dulse until fully combined and the cheese has melted. 

Next, gently fold-in the egg whites with a metal spoon, folding a small amount in at a time until combined. 

Distribute the mixture between the ramekins then bake for 16 minutes. 

Serve immediately. 

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Parmesan & smoked dulse soufflés with Glenballyeamon free range eggs.