A Recipe for Excellent Cheese Eggs

Gary has been rhapsodic about the new stove. “This is the best [chicken / pot roast / cake / fried rice] you’ve ever made.” Yeah, I got cocky.

Cheese souffle.

(Wait, you don’t care. Because I just said I made fried rice. I did, and it was almost restaurant quality. The secret is to risk your life. Hot wok, add oil, throw in frozen fried rice. Don’t do this at home. I’m still working out the kinks. I have to buy a new wok. And get arm surgery.)

Step 1: Get out the recipe for cheese souffle because you have a new stove and your husband complimented you and now you can barely drag your huge cooking balls around the kitchen.

2. Make the cheese base and whip up the eggs.

3. Fold and ease into dishes.

4.Put on Bake, not Convection Bake, because Julia Child didn’t have a convection oven. Leave the room and come back to ….

… really fluffy cheese eggs!

It went in two dishes because I don’t have a 4 quart souffle dish. The souffle on the right came out fair, the one on the left came out and was immediately Raptured. It disappeared and all that was left was a pile of rags.

It tasted, as Gary said, like really fluffy eggs. It did not look impressive or taste impressive. Meh, I say to souffle. Souffle responds, huffily, “Well, you didn’t put a parchment collar around me like Julia said, and you used the How to Cook Everything recipe instead of Julia’s. And I taste like cheese eggs because I’m made of cheese and eggs.”

Souffles. So puffed up and full of hot air.

Next up is Mac and Cheese and Bread from scratch. And more fried rice.