The eggs were soft and puffy like little clouds that would melt in your mouth.I really couldn't say it better.
3 eggs separated
2 tablespoons milk
1/2 onion chopped fine
1/2 tomato chopped fine
1 teaspoon vinegar
2 teaspoons jalapeno finely chopped (optional)
Handful of parsley finely chopped.
1 tablespoon olive oil, plus some for greasing pie dish
Salt and freshly crushed pepper to taste.
Grease pie dish and pre heat oven to 350 degrees. For the topping, saute onions, tomatoes and jalapeno in Olive oil and season with salt and pepper and set aside. Beat egg yolks and milk, season with salt and pepper and set aside. Next using a hand mixer, whisk egg whites till frothy, then add vinegar and beat eggs till soft peaks form. Fold egg whites into yolks but do not over mix. Pour mixture into pie dish and bake for about 5 to 7 minutes or till the top is very slightly browned and firm. Garnish with parsley and serve immediately.
After seeing how much Smita's recipe made I decided to use only two eggs. that was definitely the right choice. I couldn't have eaten any more. I also added crumbled bacon to the egg yolk before adding it to the whites. Why? Because Bacon is always good. I topped it with sharp cheddar and sauteed peppers, onion, garlic and tomato.
I had worried about the texture due to it being called a souffle but it was really more of a meringue, this means when I had to run to stop the dog from chewing things and it got coldish it didn't collapse into a puddle of egg foam. A definite plus in our house.
I think next time if I use cheese it needs to be something alot milder. I am also intrigued by the idea of adding herbs to the actual eggs rather then just as a garnish. This is definitely going into my make again pile.