En-25
English
Ingredients
30g (1 oz) butter
30g (1 oz) flour
250 ml (9 floz) milk
80g (3 oz) gruyere, grated
4 eggs
Salt and pepper
Cheese Soufflé
Dish: 1 x soufflé dish (Ø 18 cm)
Serves: 4
Oven Accessory: metal tray on glass tray
1. Make a roux with the butter and flour.
Add the milk. Cook the béchamel on
1000 W for 2-3 minutes. Whisk
briskly and add grated cheese, then egg
yolks one at a time. Season.
2. Preheat oven to 210°C with metal
tray.
3. Meanwhile, butter and flour the soufflé
dish. Then whisk the egg whites until
stiff. Gently incorporate the cooled
mornay sauce with the help of a spatula.
4. Pour into the dish without pressing
down. Cook on 210°C for about
20 minutes then on 180°C for a
further 10 minutes. Serve immediately.
Eggs, Cheese and Snacks
Eggs are delicate products which require special attention. This
is because if they are placed straight into the oven, they explode
because of the
pressure created
inside the shell.
Being broken, the
yolk also explodes
if the film covering
it is not pierced. So
push the tip of a
toothpick into the
centre of the yolk;
if the egg is fresh,
it will not spill out.
The yolk and the
white react
differently to the microwaves and unfortunately the yolk cooks
more quickly. When eggs are beaten (omelette), the edges
should be taken into the centre halfway through cooking time.
Poached eggs
Heat 50 ml of water with salt and a dash of vinegar for 1 min on
1000 W. Break the egg into the boiling water and carefully pierce
the yolk and the white with a toothpick; cook on 600 W for 30 to
40 seconds (depending on the size of the egg). Leave to stand
for 1 minute, then drain and serve.
Scrambled eggs
Mix 2 raw eggs in a bowl with a little cream or milk, a knob of
butter, salt and pepper. Cook for 40 seconds on 1000 W.
Remove and beat briskly with a fork. Resume cooking on 1000
W for a further 30 to 40 seconds. The eggs should remain
creamy.
Oeufs cocotte
Break the egg into a buttered ramekin, season with salt and
pepper, pierce the yolk and the white with a toothpick. Add the
desired ingredients (cream, mushrooms, lumpfish roe, etc.).
Cook for 1 min 30 sec to 2 min per egg at 250 W, depending on
the size of the egg and the quantity of garnish.
Cheeses
react differently depending what type they are: the
fattier they are the quicker they melt. If they are cooked for too
long a time, they harden. When possible, it is preferable to add
grated cheese at the last moment (for pasta, gratins, etc.).
