Quail Egg Havarti Soufflé With Scallions And Dill

Picture of three quail eggs havarti souffles

It is not every day that you stumble upon such a heavenly main dish like the quail egg Havarti soufflé with scallions and dill. Delicious egg whites properly beaten into stiff peaks are the main ingredient which gives this incredible souffle its unique loft.

This savory lunch dish is filled with cheese, fresh fill and roasted peppers which give it an irresistible flavor! Don’t be surprised if people ask you for this fantastic quail eggs recipe!

Ingredients

  • 1 red bell pepper
  • 5 tablespoons butter
  • 3 tablespoons breadcrumbs
  • 450 ml milk
  • 1 clove garlic
  • 1 bay leaf
  • 30 g flour
  • 2 large scallions
  • some pink Himalaya salt
  • freshly ground pepper
  • 25 quail egg yolks
  • 250 g grated Havarti cheese
  • 35 quail egg whites
  • chopped fresh dill

HOW TO COOK THIS QUAIL EGG HAVARTI SOUFFLÉ:

1. First, take the red bell pepper and roast it for 6 to 8 minutes. Do this while turning it frequently, until it is blackened on all sides. To roast it, you can place it directly under a broiler or over an open flame. Then, transfer the pepper to a large bowl and after that let it sit for half an hour to steam.

2. To ensure the steaming, just cover the bowl. After the time is up and the pepper is cool enough to be handled, grab a knife and peel off the skin. Remove the stem and seeds and chop it finely.

3. Go ahead and preheat the oven to 190°C and place a rack in the lower third of the oven. Then grab a 2-liter souffle dish or casserole that is at least 10 cm deep and coat it with 1 tablespoon butter. Lightly dust breadcrumbs over the butter coating, shaking out any excess.

4. Next, take a medium-sized pot and over medium-high heat, bring the milk, garlic, and bay leaf to a simmer and reduce the heat to low. In a different medium-sized pot, melt the remaining butter, stir in the flour and cook for 3 minutes. With a slotted spoon go ahead and remove the garlic and bay leaf.

5. Now, add the milk to the butter-flour mixture slowly, while whisking constantly. After that, cook the mixture until it thickens and begins to boil. This should take about 5 minutes. Remove from the heat and then season with salt and pepper.

Separate the quail egg yolks from the whites with a small, flexible plastic bottle.

6. Temper the quail egg yolks in a medium-sized bowl by slowly whisking in a cup of the milk-flour mixture and while whisking, transfer the tempered yolks slowly into the remaining milk-flour mixture. Then stir in the cheese until it melts. After that, transfer the entire mixture to a large bowl and add the scallions, dill and red pepper. Then, stir your mixture.

7. Next, beat the quail egg whites in a medium-sized bowl with an electric mixer until they turn stiff but not dry peaks. After that, take a spatula and stir one-third of the egg whites into the cheese mixture. Then fold in the remaining egg whites. Pour the mixture into the prepared dish and bake it until the souffle is golden brown and has risen about 8 cm.

8. Insert a toothpick into the center of the souffle. If it comes out clean, then the souffle is cooked. This should take about 40-45 minutes. After half an hour has passed you can open the oven door, however, don’t do it sooner in order to ensure proper baking. After that, you can garnish the souffle with dill if you desire. Consequently, you should serve it immediately.

Preparation time: 1 hour
Cooking time: 45 minutes
Makes 6

 

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