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


Maple Soufflé

adapted from a recipe by Katy Atlas

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

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!


Leave a Reply

All content property of Rockville Market Farm

Site by Scout Digital