Egg Soufflè

Ingredients

• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 2 cups Milk
• 4 Eggs
• 1 teaspoon Salt
• 1/4 teaspoon Cayenne pepper or Paprika
• 1 cup White sauce
• 2/3 cup Cooked peas

Instructions

1. 1Melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for about 1 minute to cook the flour (this is called a roux). Gradually whisk in the milk until smooth. Continue to cook for 3 minutes, stirring constantly, until the sauce thickens.
2. 2Remove the saucepan from the heat. Season the sauce with salt and cayenne pepper (or paprika). In a separate bowl, whisk the egg yolks until well beaten. Gradually whisk a small amount of the hot sauce into the yolks to temper them, then whisk the yolk mixture into the remaining sauce. Stir in the white sauce.
3. 3In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the sauce mixture. Butter individual ramekins or souffle molds. Pour the souffle mixture into the prepared molds. Place the molds in a baking pan and add hot water to the pan, reaching halfway up the sides of the molds. Bake in a slow oven at 300°F (150°C) for approximately 25 minutes, or until the soufflés are firm and puffed up.
4. 4Serve the soufflés immediately with the white sauce, highly seasoned, to which has been added one cup of cooked peas. Pour the sauce around the souffle.