Rolled Soufflé for a Crowd

From Cook's Country | April​/May 2012

Why this recipe works:

An egg roulade (or rolled soufflé omelet) is a white sauce–based egg dish leavened with whipped egg whites and stuffed with spinach and cheese. We liked the fluffy appearance of thicker roulades, but they tended to be tough and dry. We found that using flour and Parmesan in our egg base… read more

An egg roulade (or rolled soufflé omelet) is a white sauce–based egg dish leavened with whipped egg whites and stuffed with spinach and cheese. We liked the fluffy appearance of thicker roulades, but they tended to be tough and dry. We found that using flour and Parmesan in our egg base offered structure without toughness. Rolling the roulade on the baking sheet with the aid of the parchment paper lining helped make a perfect roulade without tearing. While a project piece, this flavorful roulade makes for an elegant brunch.

 

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Serves 10 to 12

Ingredients

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