This week on Fire Up The Pantry Chef Daniel Green wants to de-mystify food. Love the idea of making a soufflé but terrified that’s it’s difficult or unhealthy? It’s not and it doesn’t have to be high in fat. in fact, Daniel has an easy, healthy and sure-fire way to make the perfect soufflé every time.
You don’t have to be intimidated by French cooking. A soufflé is simply a baked egg dish from the early eighteenth-century in France, made with egg yolks and beaten egg whites. It’s then combined with many types ingredients and served as a savory main dish or sweetened as a dessert. See that’s not complicated!
4 eggs, 1/2 cup corn, 1 can crab meat drained, 1 teaspoon of paprika, 1 teaspoon of chili pepper.