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Egg Files V Recipe


(Created from the Transcript, not from

  • 1-1/2 Quart Soufflé (No. 7)
  • Pie Pan
  • Large Spatula—Alton added a flexible dough blade to a regular spatula using a food grade rubber band.
  1. Preheat oven to 375° F.
  • Stick of Butter
  • 1 Tablespoon Ground Parmesan
  1. Using a cold butter stick, rub the entire inside of the soufflé. Don't use the whole stick, just coat the inside.
  2. Put the parmesan inside the soufflé, cover with plastic wrap and shake to cover the inside of the soufflé.
  3. Place bowl inside of freezer to set the butter.
  • 1 1/2 ounces (3 tablespoons) butter
  1. Melt the butter over medium heat.
  • 3 tablespoons flour
  • 1 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • Pinch of kosher salt
  1. Place the flour, mustard, garlic powder and salt in a small container, cover and shake to combine.
  2. Once the butter has finished bubbling (i.e. the water in the butter has evaporated), add the flour mixture to the butter. Whisk over low heat for about 2 minutes or until you smell something nutty.
  • 1 1/3 cups milk, heated in the microwave
  1. Add the milk and turn the heat to high.
  • 4 large egg yolks (2.5 ounces by weight)
  1. Meanwhile, beat the yolks until creamy and light yellow.
  2. After the milk boils, turn the heat off.
  3. Temper the eggs by adding a little bit of the milk mixture to the eggs and whisking. Do this about 3 times. Then add the egg mixture back into the milk mixture whisking constantly.
  • 6 ounces sharp Cheddar, grated
  1. Add the cheese and let it slowly melt over no heat. Allow to cool to room temperature.
  At this point you can refrigerate this mixture for up to a week as long as you keep plastic wrap pressed right down on top to keep it from drying out and forming a skin. Bring to room temperature before using.
  • 5 egg whites at room temperature plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
  • 1/8 teaspoon cream of tartar
  1. In a clean bowl and using a hand mixer, mix the egg whites, water and cream of tartar. Begin on low until it starts to foam and then mix on high. Mix until you get strong peeks but they don't quite stand straight up. It should be glossy but not dry.
  2. Using the biggest spatula you can acquire, add a quarter of the foam to the base. Mix, don't fold.
  3. Add a third of the remaining base to mixture and gently fold into the base. Go around the bowl at least 2 times. Leaving some white areas is not a problem.
  4. Fold in half of the remaining foam in the same manner.
  5. Add the remaining foam in the same manner.
  6. Gently pour the mixture into the prepared soufflé dish. Add so it just comes up to the flare of the soufflé dish, not to the lip. If you don't want a traditional rise, run your thumb just around the inside of the soufflé to create an indentation.
  7. Add the soufflé straight into the oven on top of a disposable pie pan. (The pan is for easy withdrawal at the end of the cooking process.) Cook for 35 minutes. Do not open the door, ever, in the first 30 minutes or it will fall.
  8. To check to see if the soufflé is done, discreetly insert a knife into the middle. It should be ooey and gooey at the bottom. If you see a lot of liquid running around, put back in the oven for 5 more minutes.