Chicken Soufflé Recipe

Chicken Souffle
Chicken Souffle

Usually when we make a soufflé we need 4 or 5 eggs, but here I am trying to cut the eggs into 2 only and to use low fat cheese and low fat milk to make it healthier. It turned out delicious and my kids love it!

Ingredients:

  • 75 grams of butter
  • 75 grams of all purpose flour
  • 300 ml low fat milk
  • 200 grams of minced chicken
  • 50 grams of carrots, grated
  • 75 grams of low fat cheese
  • 2 egg yolks, whisked
  • 2 white eggs
  • ¼ tsp black pepper
  • ½ tsp of salt

Preparation:

  1. Preheat the oven to 400°F, and butter 6 aluminium or heat resistance cups.
  2. Melt butter in a saucepan over medium heat.
  3. Add flour and whisk until it is mixed well.
  4. Pour in warm milk little by little, whisking until smooth.
  5. Reduce the heat and whisking constantly until the mixture is very thick.
  6. Add minced chicken, carrots, and cheese.
  7. Pour in the egg yolks, whisking to blend.
  8. Remove the saucepan from heat and cool to lukewarm.
  9. Using an electric mixer beat egg whites in another bowl until stiff.
  10. Pour the white eggs into the lukewarm soufflé mix.

    Chicken Souffle
    Chicken Souffle
  11. Transfer the batter into 6 cups.
  12. Place the dish in the oven and immediately reduce oven temperature to 375°F.
  13. Bake until soufflé is puffed and golden brown.
  14. Serve immediately.

 

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