From Farm Fresh Eggs to Souffle


| 7/7/2014 3:07:00 PM


“The only thing that will make a soufflé fall is if it knows you're afraid of it.” James Beard

Chef ElizabethToday it is raining and thundering on the farm and it’s a huge bonus for me because it cuts my work and worry load – not in half, but enough to give me time to head into my farmhouse kitchen and cook to my heart's content. Rain is a Chef-farmer’s best friend.

I bought an excess of organic eggs at the market and was wondering what to do with all of them. While I spend most of my time on the farm, I do love to travel. I will admit that I have a soft spot for France, and it is the one country that I have visited often. In my heart there is France. There are lots of farmhouses in Southern France, and it is a gorgeous drive through Provence. If you ever get the chance to go, make sure to visit the many marché or markets in the small towns. Make sure to check in advance the days the markets are open because they vary.

When I look at eggs – the chef in me believes that no one does them quite like the French,  they have so many dishes based on this gift from nature. I felt like indulging myself this morning, hence a soufflé came to mind. Soufflés originated in France as a way to use up leftovers and pantry items … sounds like farmhouse cuisine to me.

I know it may sound pretentious or too difficult to tackle a soufflé … trust me it isn’t. Many farms have chickens and an abundance of eggs. So why not try out a new egg dish? Once in your repertoire you will be glad you did. Soufflés are very versatile, and you can combine all sorts of ingredients.



Lucy lying down



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