Carnivore Soufflé
Equipment
Ingredients
- 4 large eggs separated
- 2 ounces Swiss Cheese finely grated (or Gruyère cheese)
- 1/4 cup Further Food unflavored collagen
- 1 tablespoon Further Food gelatin
- 1 teaspoon fish sauce optional for umami (or Redmond Real salt)
- 1 pinch cream of tartar optional, it helps whites whip
Instructions
- Preheat oven to 350º F. Grease 4 6-ounce ramekins with tallow spray or coconut oil spray. Set ramekins on a baking sheet.
- Place egg yolks in a medium mixing bowl. Beat with a hand mixer on high for one minute. Slowly stir in collagen, gelatin, cheese and fish sauce (or salt).In a separate clean mixing bowl or in a stand mixer bowl, use clean beaters, whip together the egg whites, cream of tartar until soft peaks form.
- Fold half of the egg white mixture into yolk mixture to lighten. Then gently fold in the remaining egg white mixture. Divide mixture among the prepared ramekins.
- Bake for 11-15 minutes or until the edges should be set, but the centers should still jiggle slightly. DO NOT OPEN THE OVEN WHILE BAKING A SOUFFLE!
- These are best served hot from the oven. Store extras covered in the fridge for up to 5 days. To reheat, uncover and place in a 200º F oven until slightly warm--about 10 minutes. Do not microwave.
Video
Nutrition
Calories: 161.8 | Fat: 9g | Protein: 20.3g | Carbohydrates: 0.4g | Fiber: 0g | P:E Ratio: 2.2