ReceptnaptárSteamed egg soufflé with sour cream
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Ingredients
Method
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- Whisk the 6 egg yolks until frothy.
- Add the sour cream, flour and salt and mix until smooth.
- Whisk the 6 egg whites to stiff peaks.
- Gently fold the whites into the base mixture.
- Spoon into a buttered soufflé dish.
- Steam for about 45 minutes until set and risen.
- To serve, drizzle with hot butter or lard.
- Sprinkle with grated cheese and chopped ham and serve at once.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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