Maple Souffle with Eric’s Eggs

It’s Maple season in Vermont! The sap is running! The sugarhouses are boiling! Here’s a yummy, super easy two ingredient recipe to make with Eric’s Eggs. Enjoy! ~ Natalie

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Maple Soufflé

adapted from a recipe by Katy Atlas

INGREDIENTS
2 eggs
1/3 cup maple syrup (I use Vermont Grade A Medium Amber)

DIRECTIONS
Preheat your oven to 400 degrees F.  Separate egg whites and yolks.

In a small bowl, whisk together the two egg yolks and maple syrup until evenly distributed.

In a stainless steel bowl, beat egg whites until soft peaks form. Fold the maple syrup mixture into the whipped egg whites.  Pour into 4 ramekins and place ramekins on a baking sheet.

Place baking sheet in the oven and immediately turn temperature to 375 degrees. Bake for 10 minutes, or until puffed up and browned.

Serve immediately. There will be a little pool of syrup in the bottom of the ramekin to spoon over the souffle as you go –  delicious!

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