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Egg sformato

April 20, 2011

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Serves 4

These delicate and fluffy individual souffles reveal an unexpected runny yolk at the bottom of the dish. Small ramekins work well, as will small coffee mugs. Erbaluce chef and co-owner Charles Draghi makes this dish with duck eggs.

4 eggs
2 teaspoons lemon juice
Salt and white pepper, to taste
Pinch freshly grated nutmeg
1 teaspoon chopped fresh thyme or marjoram
4 tablespoons grated Parmesan
1. Have on hand 4 small ramekins or other heatproof cups (4 ounces each).

2. Separate the eggs, dropping the yolks into small cups without breaking them, dropping the whites together into a bowl.

3. Whisk the egg whites until they form soft peaks.

4. Fold the lemon juice, salt, pepper, nutmeg, and thyme or marjoram into the whites. Divide the whites among the ramekins or cups. Drop 1 yolk into the center of each ramekin. Sprinkle with Parmesan.

5. In a saucepan large and tall enough to hold the ramekins with the lid on, bring 1/2 inch of water to a boil.

6. Carefully set the ramekins in the water. Cover with a lid. Cook for 3 to 6 minutes or until the whites are firm when you shake the ramekin gently, and the yolks are runny. Adapted from Erbaluce