Egg Souffle in Chicken Pot

Egg Souffle

Egg Souffle

Separate 6 eggs. Put the egg whites in a mixing bowl and whip at high speed.
Add seasoning, salt, pepper and oregano to the yokes and whip until blended.
Fold in the yoke mixture into the whites.
Pour into a oven proof greased pan… blackware chicken in this case.
Heat on stove for about 3 min on low, then place in pre heated 350 degree oven for about 25 mins or until souffle rises and forms a crusty top.

I used my favorite La Chamba blackware clay Chicken pan. Makes a very pretty presentation for brunch and I found the souffle puffed right up and fit this pan very well. More about the Chicken Pan.

Serve immediately with your favorite cheese sauce

I used 1/2 stick of butter, 1/4 C whipping cream and 1/3 C Cabot Sharp Cheddar Cheese, melted in a double boiler… made one from a soup bowl purched over a clay oval pot.

La Chamba make shift double boiler

Please share your favorite recipes and experience cooking with clay cookware from around the world.