Hey! Let's Get Crackin’! It’s egg season right? This is an easy skillet
soufflé for Easter or Passover.
Skillet Soufflé with Strawberries
Makes 6 servings
This mock soufflé made in a skillet tastes just as delicate as those *real* ones and is a lot less fussy—and more foolproof.
1 pint strawberries, thickly sliced (3 cups)
1 tablespoon Grand Marnier or other orange liqueur
2 tablespoons plus 1/2 cup granulated sugar
6 large eggs, separated
1/4 teaspoon salt
1/3 cup cold water
1/2 teaspoon vanilla extract
1-1/2 tablespoons butter
Confectioners sugar, for dusting (optional)
1. Preheat the oven to 350°F. 2. In a small bowl, toss the strawberries with the Grand Marnier and 2 tablespoons of the sugar. Let stand at room temperature while you make the “soufflé.” 3. In a large bowl, whisk the egg yolks until thick. 4. In a separate bowl, with an electric mixer, beat the egg whites with the salt until frothy. Beat in the water and remaining 1/2 cup sugar until soft peaks form. Beat in the vanilla. 5. In a large, nonstick skillet, heat the butter over medium-low heat, swirling the pan so the butter coats the sides. Heat until the butter starts to bubble. 6. Gently fold the egg-white mixture into the egg yolks and pour the mixture into the pan. Cook until a light crust begins to form on the bottom, 3 to 4 minutes. Transfer to the oven and bake for 13 to 15 minutes, until golden brown and puffed. Serve straight from the pan. Spoon the strawberries and juices alongside.