what if you don't have ramekins?
any hopes? could i cook them in cupcake tins? no?
Individual Egg Souffle
Description
This recipe is a showstopper, puffs up like a popover.
Ingredients
| 18 | eggs (beaten) | |
| 1⁄2 | c | sour cream |
| 1⁄2 | c | milk (any type) |
| 1 | t | salt |
| 1⁄4 | c | butter |
| 1 | pn | chives |
Instructions
- Melt 1/2 tspn butter in each ramekin in 350 oven,
- mix all ingredients,
- pour (about half full) into hot ramekins,
- top with chives,
- cook 20 minutes on convection or until puffy and set.
- Serve immediately.
Notes
You have to time this one to come out when you are ready to serve, you have about 10 minutes of "life" in the souffle.
If you don't have a convection oven, just cook a little longer...
Make sure your oven is hot, souffle cups or pan are hot and butter is melted before pouring in egg mix. !
Do you have some custard cups?? Those would probably work better than a muffin tin.
This is similar to my egg bakes except I do not use milk. I grab a glob of fat-free sour cream in the whisk and also add grated Romano cheese. I spray a casserole dish with non-stick dump in the beaten egg mixture and bake it for 30 min with the English muffin bread in the same oven. All gets done at the same time.
SS, I do a similar egg dish, sometimes in ramekins and sometimes in muffin tins. It's the large-size muffin tin, with 6 muffins per tray instead of the usual 12. I'm sure the regular size would work, though. And use one with a non-stick coating.
For each serving of the large size, I use: 2 beaten eggs, 1/2 an eggshell of milk, heaping dessert spoon of cottage cheese or a big pinch of grated cheddar, salt pepper & herbs. I usually include veggies in there, too.
Butter or oil the tin well. Preheat if possible (before buttering) to help the eggs not stick. I use a silicone spatula to get the eggs out.