The Quick Guide to Everything You Can Do With Eggs
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Leaven
Soufflés wouldn't exist without eggs. They're a French dish that originated in the early 18th century, made of egg yolks and beaten egg whites—the latter of which act as leavening agents to give soufflés their nice, puffy appearance. Egg whites are especially effective in this role, thanks to their protein molecules, which stretch out to encompass the air being beaten into them. The egg whites are sturdier than yolks and can even expand up to 8x their volume. This makes them indispensable in soufflé recipes (which can be sweet or savory) and desserts, such as angel food cake or lemon meringue pie. Here's a recipe for mouthwatering chocolate soufflés.
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These Cheesy Cauliflower Pizza Cups are just what you need when snack o'clock rolls around!
Ingredients
Makes 6
- 1/2 cauliflower head
- 8 eggs for cauliflower mix
- Pepper
- Salt
- 4-6 cups shredded cheese
- 6 slices salami
- 6 tbsp pizza Sauce
Method
- Boil diced cauliflower in salted water until tender.
- Blend, then transfer to mixing bowl.
- Mix in 2 eggs, pepper and 2 cups of shredded cheese
- Share the cauliflower mixture out between 6 ramekins, forming little cups
- Add 1 cup of shredded cheese
- Bake for 25 min at 375°F
- Add a slice of salami, a tbsp of pizza sauce, and one raw egg to each ramekin
- Top with cheese and return to oven for 7 min at 375°F
- Serve, and enjoy!