Eggsactly!

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.

INGREDIENTS:

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.