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Egg soufflé
1 serving
Egg whites and yolks are separately beaten with powdered sugar and vanilla sugar. The mixtures are then combined and mixed gently. The pan is placed on a butter-lubricated pan and baked. When serving souffle, you can sprinkle with icing sugar or serve jam.
Egg whites and yolks are separately beaten with powdered sugar and vanilla sugar. The mixtures are then combined and mixed gently. The pan is placed on a butter-lubricated pan and baked. When serving souffle, you can sprinkle with icing sugar or serve jam.
butter - 40 g, protein - 6 pcs., yolk - 4 pcs., vanilla powder - 125 g, sugar powder to taste
