Ham and Cheese Soufflé

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7 organic eggs (room temperature)
3 Tbsp all-purpose flour
1/2 tsp kosher salt
1/4 tsp pepper
pinch of nutmeg
1/2 cup sour cream
1/2 cup ham, thinly slice and cut into 1/2" squares (appx. 2 1/4 oz.)
1/3 cup shredded Gruyere cheese

Preheat oven to 375 degrees. Butter a 1 1/2 quart soufflé baking dish and lightly dust with all-purpose flour. Shake the baking dish around to lightly coat in the flour and dump out any remaining flour.

1. Separate the eggs into a bowl of yolks, and a bowl of egg whites. Make sure the egg white bowl is large enough to accommodate whipping the volume growth when whipped.
2. Beat yolks gently with a whisk. Add the flour, salt, pepper, nutmeg, and sour cream. Once combined, add the chopped ham and stir together.
3. In the other bowl, beat the egg whites with an electric mixer on high speed for 2 minutes until they form stiff peaks. Stop the mixer and lift the beaters up. They should stand.
* NOTE * I find it helpful to use a timer to ensure I don't over beat the egg whites as they'll fall flat and won't produce the lightly fluffy desired texture.
4. Carefully stir in one quarter of the egg whites to the yolk mixture.  Then add the remaining egg white mixture, cheese, and ham. Stir only enough to combine everything together, but mindful enough to keep the whites as fluffy as possible.
5. Pour mixture into buttered soufflé dish and bake on 375 degrees for 35 minutes. Let the soufflé rest for a few minutes when taking out of the oven as it'll pull away from the dish as it cools.

Recipe adapted from Domino magazine.


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