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- THIS IS EGG DAY.

I'M DOING ALL KIND OF EGG DISHES TODAY.

I LOVE EGGS.

I'M GOING TO START BY SHOWING YOU HOW TO MAKE A QUICHE LORRAINE, THE CLASSIC QUICHE LORRAINE, IN THE STYLE OF MY AUNT.

SHE NEVER PRECOOK HER DOUGH, AND SHE DID THE DOUGH USUALLY WITH SOME LARD AND BUTTER.

YOU UNMOLD IT THIS WAY.

AND RIGHT HERE, THIS IS A GREAT DISH AS A FIRST COURSE, AND IT IS NOT REALLY COMPLICATED TO DO.

HERE IS HOW I DID IT.

FIRST, MAKE THE PASTRY.

NOW PLACE 1 1/2 CUP OF FLOUR, SOME BUTTER, AND LARD AND SALT IN A FOOD PROCESSOR.

PROCESS UNTIL THE MIXTURE RESEMBLES COARSE CRUMBS.

THEN ADD THE WATER, PROCESS AGAIN UNTIL THE MIXTURE BEGIN TO HOLD TOGETHER.

DUMP THE DOUGH ONTO A WORK SURFACE, AND GENTLY GATHER IT TOGETHER, KNEADING IT LIGHTLY AND FLATTENING IT INTO A DISC.

ROLL IT INTO A CIRCLE A LITTLE LARGER THAN THE QUICHE PAN.

AND CAREFULLY LIFT IT UP INTO THE PAN, PUSHING THE DOUGH INTO THE CORNERS WITH YOUR FINGERS, THEN CRIMPING THE EDGE.

REMOVE ANY EXCESS DOUGH USING THE ROLLING PIN.

MARK THE DOUGH, USING THE BACK OF A KNIFE.

THE TART IS NOW READY TO FILL.

CUT 1 1/2 CUP OF GRUYERE OR EMMENTALER CHEESE INTO HALF-INCH CUBES AND ARRANGE THEM IN THE BASE OF THE PREPARED PASTRY CASE.

THINLY SLICE ABOUT 5 SLICE OF COOKED BACON, AND SPRINKLE THEM OVER THE CHEESE.

CRACK 4 LARGE EGGS INTO A BOWL, SEASON WITH SALT AND PEPPER, AND WHISK WELL.

POUR INTO 1 1/2 CUP OF MILK AND 1/2 CUP OF HEAVY CREAM AND MIX AGAIN.

GENTLY PUT 3/4 OF THE CUSTARD MIXTURE OVER THE CHEESE AND BACON.

SET THE FILLED QUICHE ON A BAKING SHEET, AND PLACE IT INTO THE OVEN WHERE YOU CAN POUR IN THE REMAINING CUSTARD MIXTURE WITHOUT SPILLING IT.

BAKE IN A 400 DEGREE OVEN FOR ABOUT AN HOUR.

AND THEN LET IT REST FOR 20 MINUTES BEFORE YOU CUT INTO IT.

OKAY.

THIS IS THE CLASSIC QUICHE, WHICH I AM GOING TO ENJOY WITH A GLASS OF WINE.

AND THERE ARE AS MANY MORE EGG DISHES TO DO TODAY, BECAUSE THIS IS ESSENTIAL PEPIN.

[upbeat string music] ♪ ♪ I'M MAKING EGGS TODAY, A LOT OF DIFFERENT EGGS.

FIRST, THIS IS AN ESSENTIAL RECIPE FOR ME-- THE EGGS JEANETTE, FROM MY MOTHER.

THEN WE'RE GOING TO DO A FLAN WITH GREEN HERBS, AND THEN BROCCOLI DE RAPE WITH HAM AND PARMESAN SOUFFLE.

BEAUTIFUL SOUFFLE.

AND I HOPE YOU'RE GOING TO ENJOY THAT.

WHEN I WAS A KID, MY MOTHER USED TO DO THOSE EGGS.

I HAVE NEVER SEEN THOSE IN ANY RECIPE ANYWHERE.

AND YOU SEE THOSE EGGS HAVE BEEN BOILED FOR 10 MINUTES.

ACTUALLY "BOILED" IS A BIG WORD.

THEY SHOULD BARELY, BARELY BE BOILED.

YOU KNOW, 10 MINUTES, AND THEN AFTER YOU PUT THEM UNDER WATER AND ICE.

WE'RE GOING TO PUT THAT THROUGH HERE.

YOU CAN MASH IT UP BY HAND.

YOU CAN DO IT IN A FOOD PROCESSOR.

I THINK I'LL TAKE THE MEDIUM BLADE HERE.

I LOVE, YOU KNOW, A FOOD MILL LIKE THIS.

I USE IT A GREAT DEAL.

LIKE WHEN YOU DO A TOMATO SOMETIMES, YOU DON'T WANT THE SKIN.

SO YOU PUT IT THROUGH THE FOOD MILL, YOU KNOW, SO THAT'S EASY TO DO.

OKAY, WE'RE GOING TO EMPTY THOSE IN THERE.

AND WE'RE GOING TO PUT THEM THROUGH, MAYBE THIS WAY.

THAT'S IT.

THAT'S IT.

OKAY.

NOW I WANT TO PUT A LITTLE BIT OF GARLIC, HEAD OF GARLIC.

CRUSH IT IN THE SIDE, I WOULD SAY.

A GOOD TWO CLOVE OF GARLIC HERE, OR THREE.

CRUSH THE GARLIC THIS WAY.

AND WE'RE GOING TO CHOP IT WITH SOME PARSLEY.

PUT IT TOGETHER.

AND THAT MIXTURE OF PARSLEY AND GARLIC IS WHAT WE CALL PERSILLADE IN FRANCE.

PERSIL IS PARSLEY, AND AIL IS GARLIC.

AND PERSILLADE IS REALLY THE SIGNATURE OF HOME COOKING.

SEE, MY MOTHER WOULD SAUTE A PIECE OF FISH.

SHE PUT PERSILLADE IN IT AT THE END.

SHE'D SAUTE A STEAK WITH PERSILLADE IN IT.

SHE'D SAUTE TOMATO, PERSILLADE IN AT THE END.

IN THERE.

A LITTLE BIT OF SALT IN THERE.

BLACK PEPPER.

AND A LITTLE BIT OF MILK-- A TABLESPOON OR SO OF MILK-- SO THAT IT KIND OF GET GOOEY AND GET TOGETHER.

THAT'S IT.

NOW WE START STUFFING THE EGGS.

A LITTLE BIT LIKE DEVILED EGGS, BUT DEVILED EGGS OF COURSE YOU DON'T HAVE RAW GARLIC IN IT.

THAT'S WHY WE'RE RE-COOKING IT.

YOU WANT TO WORK IT OUT SO THAT YOU HAVE A LITTLE BIT OF THAT MIXTURE LEFT AT THE END, AS I'M GOING TO HAVE HERE.

AND YOU'RE GOING TO USE THAT TO DO A MUSTARD SAUCE TO SERVE WITH IT.

OLIVE OIL IN THERE.

AND IT DOESN'T REALLY TAKE LONG TO BROWN--MAYBE A MINUTE OR SO.

WHAT WE ARE GOING TO DO HERE IS TO PUT THE REST OF THE MIXTURE IN THERE.

TO DO A KIND OF MUSTARD MAYONNAISE SAUCE TO SERVE WITH IT.

SALT.

AGAIN, PEPPER.

GOOD TABLESPOON OF MUSTARD, AND A LITTLE BIT OF VINEGAR BEFORE WE PUT THE OLIVE OIL IN.

AND YOU KNOW WHAT I LIKE TO PUT IN THERE IS WATER.

ALSO, MAYBE A TABLESPOON OR TWO OF WATER.

LET ME CHECK ON MY EGGS HERE.

YEAH, SEE THEY START BROWNING BEAUTIFULLY.

WE CAN TURN THEM WITH A FORK LIKE THIS.

YOU KNOW, JUST LIFT THEM UP.

USUALLY YOU DON'T REALLY BROWN THEM ON THE WHITE SIDE BECAUSE IT TOUGHEN IT ANYWAY.

SO JUST LIKE THIS.

I'M GOING TO SHUT THAT OFF.

AND... AND PUT THE OLIVE OIL IN THERE.

ABOUT 3 TABLESPOON OF OLIVE OIL I WILL PUT THERE.

GOOD.

SEE WHAT IT TASTE LIKE.

JUST LIKE MY MOTHER USED TO DO.

AND THAT'S IT.

YOU PUT THAT ON A BASE.

MY EGGS RIGHT THERE.

AND WE CAN START ARRANGING THAT.

GREAT FOR HORS D'OEUVRES, YOU KNOW, WITH A SALAD OR EVEN ON A BUFFET SOMETIME, I SERVE WHEN WE HAVE PEOPLE AT HOME.

AND VOILA-- MY MOTHER'S EGG JEANETTE.

FLAN WITH GREEN HERBS.

FLAN OF COURSE IN SPANISH, THE FLAN IS A CUSTARD, YOU KNOW, LIKE A CARAMEL CUSTARD.

BUT IN FRANCE AS WELL, MY MOTHER WOULD NEVER CALL A CARAMEL CUSTARD A CARAMEL CUSTARD.

SHE'D CALL IT A FLAN.

FLAN.

SO FLAN IS USUALLY, YOU KNOW, IN ONE WAY OR THE OTHER, SOME TYPE OF CUSTARD.

AND THEN I'M GOING TO DO IT WITH A LOT OF DIFFERENT TYPE OF HERBS THAT I HAVE HERE.

SO I PUT THAT LITTLE BIT OF OLIVE OIL IN THERE.

AND THEN I HAVE A BUNCH OF HERB HERE, AND YOU CAN SEE THAT I HAVE PARSLEY, I HAVE CHERVIL HERE, TARRAGON OR ANY TYPE.

I COULD HAVE BASIL; I COULD HAVE ANY OF THIS.

AND I HAVE SOME LETTUCE.

I'M GOING TO PUT IT DIRECTLY TO COOK IN THERE SO THAT IT GET WILTED.

AND THIS, JUST COARSELY CHOP IT, TOO.

YOU KNOW, WE NEVER THINK, REALLY, OR PEOPLE DON'T REALLY COOK LETTUCE VERY MUCH.

LETTUCE IS GREAT IN SOUP, IN ANYTHING LIKE THAT.

I COOK LETTUCE.

DASH OF SALT ON TOP OF IT.

PEPPER.

YOU CAN COOK VEGETABLE PRETTY FAST.

OKAY, WITH THAT WE'RE GOING TO HAVE EGGS--4 EGGS.

BREAK YOUR YOLK, AND THAT'S IT.

I'M GOING TO PUT SOME MORE PEPPER IN THERE.

LOVE PEPPER.

YOU CAN SEE THAT IN MY MOISTURE HERE, I HAVE WATER, WHICH CAME OUT.

OF COURSE, I PUT A COUPLE OF TABLESPOON OF WATER, BUT EVEN OTHERWISE, THE MOISTURE WHETHER YOU USE SPINACH OR WATERCRESS...

OKAY.

AND THEN WE HAVE, LIKE, 1/2 CUP OF CREAM.

YOU COULD USE HALF-AND-HALF, OR EVEN MILK FOR THAT MATTER.

AND THAT'S IT.

I WANT TO COOK THAT PARTIALLY ON TOP OF THE STOVE.

AND THEN AFTER I'M GOING TO FINISH IT UP IN THE OVEN.

SO THERE.

I JUST WANT TO MAKE IT PARTIALLY SET.

YOU KNOW, FOR ABOUT A MINUTE OR SO.

OKAY.

I THINK IT'S ABOUT ENOUGH NOW.

IT'S KIND OF A, YOU KNOW, JUST A BIT THICK WITHOUT BEING COMPLETELY COOKED.

OF COURSE, ON TOP OF IT, I WAS GOING TO PUT THIS AT THE BEGINNING, WHICH I FORGET TO PUT IT IN, SO YOU SAUTE IT AT THE BEGINNING WITH THE HERBS.

THOSE ARE PIGNOLIA NUTS-- GIVE SOME TEXTURE TO IT, SOME TASTE.

AND NOW ON TOP OF THAT, A BIT OF PARMESAN CHEESE.

HOW BAD CAN THAT BE, YOU KNOW?

AND THAT WILL NOW GO UNDER THE BROILER FOR A FEW MINUTES, UNTIL IT'S FINISHED TO BE SET.

OKAY, WHILE THE EGGS ARE IN THE OVEN-- ACTUALLY UNDER THE BROILER-- I'M GOING TO DO A TOMATO SAUCE HERE.

IT'S A RAW TOMATO SAUCE, YOU KNOW, JUST WITH PLAIN TOMATO.

OF COURSE AS RIPE AS YOU CAN GET THEM IS ALWAYS BETTER.

I SHOULD PROBABLY HAVE MORE THAN ENOUGH WITH THIS.

I'M GOING TO PUT SOME JALAPENO IN IT.

CUT IT IN HALF.

TAKE THE SEED OUT OF IT.

THE SEED AND THE RIB, MY FRIEND RICK BAYLESS TOLD ME, THIS IS NOT THE SEED WHO ARE REALLY HOT; IT IS THE RIB.

BUT YOU KNOW WHAT?

EACH TIME I DO THAT TYPE OF THING, I GET A PIECE AND I TASTE IT.

SEE, THIS ONE IS VERY MILD.

SOMETIME IT'S JUST BLOW YOUR MIND, AND SOMETIME...

OKAY.

HERE WE ARE.

A LITTLE DASH OF WHITE WINE VINEGAR, SALT.

I DON'T NEED PEPPER WITH THAT, BUT OF COURSE A LITTLE MORE OF OLIVE OIL.

I MEAN, I HAVE DONE THIS, YOU KNOW, AND SERVED THAT AS A GAZPACHO, JUST LIKE THIS.

IT'S ABSOLUTELY DELICIOUS AND HOT.

I'M GOING TO CHECK ON MY FLAN NOW.

I HAVE A BEAUTIFUL GREEN COLOR LIKE THIS.

AND ACTUALLY I SHOULD PROBABLY, BECAUSE IT'S A NONSTICK PAN, BEING ABLE TO UNMOLD IT IF I WANTED TO, EITHER INVERTED OR SLIDE IT OUT.

BUT THERE WE CAN ALSO CUT IT INTO SLICE WITH THE SAUCE NEXT TO IT.

RED TOMATO SAUCE, A LITTLE CHUNKY HERE.

YES, MAYBE WITH A PIECE OF LETTUCE ON THE SIDE LIKE THIS.

OKAY.

HERE WE ARE.

THIS IS THE FLAN OF GREEN HERBS WITH THE RAW TOMATO SAUCE.

I'M GOING TO DO A BROCCOLI DE RAPE HAM AND PARMESAN SOUFFLE.

THERE IS ALWAYS A CERTAIN SUSPENSE, YOU KNOW, WHEN YOU DO SOUFFLE.

YOU CAN DO THEM A LITTLE BIT AHEAD, BUT YOU HAVE TO TIME IT IN YOUR OVEN SO THAT PEOPLE ARE SITTING DOWN AT THE TABLE WHEN YOU GET THEM OUT OF THE OVEN.

SO THERE IS ALWAYS A BIT OF THAT TENSION IN THE KITCHEN.

I AM USING BROCCOLI DE RAPE HERE.

YOU, OF COURSE, CAN USE SPINACH OR ANOTHER GREEN.

AND I'M GOING TO PUT THAT JUST IN WATER LIKE THAT TO KIND OF GET IT WILTED AND COOK FOR A COUPLE OF MINUTES.

THERE IS NOTHING IN THERE.

ACTUALLY I COULD PUT A DASH OF OLIVE OIL IN THERE TO COOK IT.

A DASH OF SALT.

AND THAT'S IT.

IN THAT SOUFFLE, I'M GOING TO HAVE HAM.

I HAVE A PIECE OF BOILED HAM HERE.

WHAT I WOULD WANT PROBABLY IS TO REMOVE THOSE, YOU KNOW, THE ROUGH SKIN ON THE OUTSIDE.

THAT'S IT.

THAT YOU CAN USE IT FOR STOCK OR IN SOUP.

AND NOW, I'LL CUT THAT INTO LITTLE STRIP AS A GARNISH FOR MY SOUFFLE.

YOU SEE, THIS IS COOKING, BUT I CAN DO A PIECE, AND IT'S STILL TOO TOUGH, BUT I DON'T WANT IT TO BURN.

SO WHAT DO YOU DO?

PUT A BIT OF WATER.

THAT WILL COOK ANOTHER THREE, FOUR MINUTES.

THE WATER WILL EVAPORATE.

YOU'LL BE DONE AT THE SAME SPACE, BUT IT WILL BE TENDER.

NOW WE HAVE A MOLD HERE.

I MEAN, A GRATIN DISH.

YOU CAN DO YOUR SOUFFLE IN THERE.

OF COURSE THIS IS A PYREX TYPE OF THING-- SOMETHING WHICH CAN GO INTO THE OVEN.

AND ABOUT 1/2 TABLESPOON OF BUTTER.

YOU WANT TO BE GENEROUS HERE TO HAVE A NICE CRUST ON THE OUTSIDE.

AND THAT, AS I SAID, VERY OFTEN YOU SHOULD-- MOST OF THE TIME IN SOUFFLE, DO PREPARE YOUR SOUFFLE MOLD AND KEEP IT COLD IN THE REFRIGERATOR.

OKAY.

THE COATING WE'RE GOING TO PUT OUTSIDE HERE, WE ARE GOING TO PUT BREAD CRUMBS.

I HAVE FRESH BREAD CRUMBS HERE AND A BIT OF PARMESAN CHEESE MIXED TOGETHER.

THAT'S IT.

AND THEN YOU PUT IT IN THERE.

DON'T WORRY ABOUT THE QUANTITY HERE, BECAUSE WHAT YOU DO AT THAT POINT, YOU START ANGLING IT LIKE THAT SO IT STICKS ALL OVER THE PLACE.

I'M BEATING THOSE EGGS INTO A COPPER BOWL, UNLINED COPPER BOWL.

YOU CAN DO IT IN A KITCHENAID MIXER.

YOU KNOW, IT'S PERFECTLY FINE.

IN A STAINLESS STEEL.

NOT IN AN ALUMINUM BOWL.

IT'S GOING TO DISCOLOR THE EGG WHITE, AND YOU WON'T BE ABLE TO BEAT IT PROPERLY.

WHEN YOU USE RAW COPPER LIKE I HAVE HERE, I CLEAN IT UP WITH VINEGAR AND SALT.

THE COPPER WILL ACIDIFY THE EGG WHITE.

THERE IS A PHYSICAL REACTION WITH THE EGG WHITE.

ANYTHING YOU PUT IN COPPER, LIKE YOU COOK SUGAR IN COPPER TO ACIDIFY THE SUGAR AND PREVENT CRYSTALLIZATION.

IN THAT CASE HERE, THE EGG WHITE IS LIKE PUTTING A LITTLE BIT-- A LITTLE DASH OF CREAM OF TARTAR OR A FEW DROP OF LEMON JUICE.

YOU KNOW, THAT TYPE OF THING THAT YOU SEE WHEN YOU BEAT EGG WHITE.

THE COPPER WILL DO IT NATURALLY.

SO I'M SEPARATING THE EGGS.

AGAIN, BREAK YOUR EGGS ON SOMETHING FLAT LIKE THIS.

SO I HAVE THEM IN THERE.

SO NOW I REMOVE THE YOLK.

NOW, YOU SEE, I HAVE THE WHOLE YOLK HERE.

AND THAT I INCLUDE EVEN, AT SOME POINT, THAT PIECE THAT YOU SEE HERE WHICH IS CALLED THE CHALAZA.

THE CHALAZA OF THE EGGS, IT'S ACTUALLY A SINEW ON EACH SIDE OF THE YOLK.

THAT SINEW WHICH HOLDS THE EGG IN SUSPENSION IN THE CENTER OF THE SHELL.

NOW WHAT I DO HERE, I HAVE EXTRA EGG YOLK.

I HAVE FIVE EGG WHITES.

AND ACTUALLY I NEED ONLY THREE EGG YOLK IS ENOUGH FOR THAT.

I LIKE TO KEEP MY EGGS RELATIVELY COLD.

WHEN THEY ARE COLDER, THE AIR BUBBLE THAT I CREATE IN THE BEATING WILL BE SMALLER, BECAUSE IT'S CONTRACTED, BUT WITH A BETTER TEXTURE.

THAT IF THEY ARE TOO MUCH AT ROOM TEMPERATURE, THE AIR BUBBLE GET BIGGER, AND THE EGGS START GETTING GRAINY AND BREAK DOWN.

OKAY.

I HAVE MY BROCCOLI DE RAPE HERE.

YOU CAN SEE, I'M GOING TO PUT IT ON THE SIDE.

OKAY, SO IN MY SAME POT HERE NOW, I'M GOING TO DO A WHITE SAUCE.

I NEED 3 TABLESPOON OF BUTTER AND 3 TABLESPOON OF FLOUR TO DO A WHITE SAUCE.

THAT WILL MELT THIS.

AND ABOUT 1 CUP, 1 1/2 CUP OF MILK WILL GIVE ME THE RIGHT TEXTURE.

ONE.

TWO.

THREE.

SO HERE WE ARE.

PUT ALL THE MILK IN IT IN ONE SHOT--THAT'S FINE.

NOW YOU HAVE TO BRING IT TO A BOIL, AND NOW YOU HAVE TO BE CAREFUL WITH THE PALM OF YOUR HAND TO GO AROUND HERE.

THAT'S WHERE IT'S STARTING TO STICK.

DASH OF SALT IN IT.

BIT OF PEPPER.

JULIA WOULD HAVE TOLD ME TO PUT WHITE PEPPER BECAUSE-- WHITE PEPPER BECAUSE IT'S A WHITE SAUCE.

BUT I LIKE THE BLACK PEPPER.

OKAY.

AND YOU CAN SEE IT START GETTING THICK AS SOON AS IT BRING TO A BOIL, IT WILL THICKEN.

OKAY.

AND YOU CAN SEE IT'S COME TO A STRONG BOIL HERE.

I WANT TO BOIL IT FOR A MINUTE OR SO.

AND THIS IS IT, YOU KNOW?

I WANT TO DO ALL OF THE BASE OF MY SOUFFLE BEFORE I START BEATING THE EGG WHITES.

SO HERE IT IS.

THIS IS HOT.

THAT'S GOING TO COOK MY EGG YOLKS.

SO I THINK I MAY STOP IT.

AND THAT WILL THICKEN IT.

YOU SEE, EVEN A LITTLE MORE, THE EGG YOLK WILL THICKEN MY SAUCE.

THAT'S IT.

THEN I CAN ADD THE HAM.

THE BROCCOLI DE RAPE.

THAT'S IT.

MY SOUFFLE IS READY TO GO.

I WILL PUT A LITTLE BIT OF CHEESE IN THERE, AND A LITTLE BIT OF CHEESE ON TOP.

SO I HAVE BUILT WHAT WE CALL A BALLOON WHISK HERE AND I WILL DO IT BY HAND.

YOU CAN, OF COURSE, DO IT BY MACHINE.

IT ACTUALLY GOES FASTER BY HAND.

SO WHAT YOU DO FIRST, I BREAK THE WHITE.

I BREAK THE WHITE SO THAT NOW THEY ARE LIQUID.

NOW YOU GO SLOWLY.

YOU CAN HEAR THOSE EGG WHITE FALLING ON THEMSELVES.

I MOVE MY WRIST ONLY.

THAT'S THE WAY IT'S SUPPOSED TO BE.

I MEAN, WHEN I WAS IN APPRENTICESHIP, THE CHEF WOULD HEAR THIS.

IF HE HEAR BEATING INTO THE BOWL, HE WOULD KICK YOU IN THE REAR END, YOU KNOW?

NOW IT REALLY DOESN'T MATTER.

YOU CAN TOUCH THE BOWL.

BUT THE IDEA IS TO LIFT IT UP LIKE THIS, WHICH IS NOT WHAT YOU DO WITH CREAM.

WHEN YOU BEAT CREAM, YOU GO BACK AND FORTH IN AN EMULSION.

IF YOU DO THIS, YOU MAKE BUTTER WITH YOUR CREAM.

SO HERE YOU SEE I HAVE BEEN BEATING IT FOR, WHAT, 15, 20 SECONDS?

SO WHAT ELSE YOU DO, YOU CAN CHANGE HAND.

IN A PROFESSIONAL KITCHEN, VERY OFTEN YOU DO A SOUFFLE TWO PEOPLE, SO THAT WILL GIVE YOU A BIT OF THAT WHITE IN THERE, AND YOU MIX IT AND I CONTINUE BEATING IN IT, BECAUSE AS SOON AS YOU STOP BEATING IN THOSE EGG WHITE, THEY START GETTING GRAINY.

SO YOU REALLY HAVE TO INCORPORATE THEM FAST, LIKE WHEN YOU DO A MERINGUE OR THING LIKE THIS.

SEE, THEY ARE ABOUT CLOSE TO READY NOW.

MAYBE A MINUTE.

WE CAN SEE THAT IF I LIFT IT UP, I HAVE A PEAK HERE.

THAT'S WHAT I WANT.

AFTER THE PEAK, I TIGHTEN THE WHITE.

THAT'S TIGHTENING THE WHITES.

AND THEN I PUT SOME IN THERE.

LIKE A CERTAIN AMOUNT, TO LIGHTEN THE WHOLE MIXTURE.

A BIT OF THE PARMESAN CHEESE.

THAT'S IT.

AND I MIX IT WITH THE WHISK.

YOU SEE?

AND NOW I WANT TO PUT IT BACK IN THERE.

THAT'S IT.

AND NOW, I WILL USE THE RUBBER SPATULA TO FOLD IT IN GENTLY.

AND INTO THAT MOTION.

NOTICE THAT I GO UP AND DOWN WITH A THING, AND I MAKE THE BOWL TURN.

I DON'T REALLY-- THE SAME MOVEMENT HERE, EXCEPT THAT YOU MAKE THE BOWL TURN.

THIS IS THE TEXTURE OF YOUR SOUFFLE.

THAT'S IT.

AND AS YOU CAN SEE, I HAVE JUST ABOUT THE RIGHT AMOUNT HERE.

IF YOU BEAT YOUR EGG WHITE PROPERLY, YOU GET CLOSE TO ABOUT A CUP OF EGG WHITE PER EGG WHITE.

OKAY.

AND AS I SAY AGAIN, YOU COULD KEEP THAT FOR A COUPLE OF HOURS IN THE REFRIGERATOR.

PUT BIT OF PARMESAN CHEESE ON TOP.

AND THAT'S IT.

IN THE OVEN.

ABOUT 375-- 350, 375, UP TO 400, DEPENDING-- FOR LIKE A GOOD 30 MINUTES.

LOOK AT THAT BEAUTIFUL SOUFFLE.

IT'S SORT OF A SHOW-STOPPER, YOU KNOW, WHEN YOU DO A SOUFFLE.

AND DOING IT IN A GRATIN DISH LIKE THIS, IT DOES WELL.

YOU CAN SEE IT NICELY BROWN AROUND.

AND YOU WANT TO CUT IT WITH A SPOON.

IT'S EASIER TO SERVE OUT OF A GRATIN LIKE THIS.

IT'S ALWAYS EASIER TO SERVE THAN SERVING IT FROM A REGULAR SOUFFLE MOLD.

SO YOU CAN SEE, BEAUTIFUL.

AND EVEN THE CRUST ON THE OUTSIDE-- I LIKE IT SLIGHTLY WET IN THE CENTER, LIKE THIS ONE IS.

AND, BOY, DO I DESERVE A GLASS OF WINE NOW.

I ONLY DO SOUFFLE FOR PEOPLE THAT I REALLY LOVE.

AND REMEMBER THAT THE GREATEST MEALS ARE THE ONE YOU SHARE WITH A LOVED ONE.

HAPPY COOKING.

- OH!

[upbeat string music] ♪ ♪ Captioning by CaptionMax www.captionmax.com - HAPPY COOKING.