Chicken Soufflé with Egg and Butter

Airy and melting in your mouth, made from boiled chicken. The consistency of chicken fillet soufflé with egg and butter is soft and homogeneous due to careful processing of the meat. Therefore, it will appeal not only to kids, but also to the oldest members of the family — grandparents.
cook time: 1h
Lucas Halstead
Chicken Soufflé with Egg and Butter

Nutrition Facts (per serving)

140
Calories
7g
Fat
3g
Carbs
16g
Protein

Ingredients (6 portions)

Basic:

Chicken breasts 2 pc
Eggs 2 pc
Butter 30 g
Salt to taste

For the sauce:

Milk 170 g
Wheat flour 15 g

Recipe instructions

Step 1

Step 1
For this casserole, I chose skinless chicken breast. But you can also use chicken thighs. In any case, the chicken must first be boiled in salted water until cooked. If you had the breast on the bone, separate the meat from the bones. Cut the meat into pieces so that they fit into the meat grinder without any problems.

Step 2

Step 2
Pass the boiled meat through a meat grinder using a rack with large holes.

Step 3

Step 3
Then transfer the minced meat into the meat grinder tray to pre-feed the food. It will be more convenient to work this way, simply pushing the minced meat with a pestle. And the meat grinder will not run idle.

Step 4

Step 4
Pass the minced meat through the meat grinder again. This time using the nozzle with the smallest holes.

Step 5

Step 5
Heat a dry saucepan. And add flour to fry. Fry for several minutes until a characteristic nutty smell is formed.

Step 6

Step 6
Pour milk into the saucepan and, stirring constantly, bring the sauce until slightly thickened. It will be needed to give the minced meat a more liquid consistency.

Step 7

Step 7
I couldn’t completely break up the lumps of flour, so I additionally rubbed the sauce through a strainer. Stir the sauce into the minced meat.

Step 8

Step 8
Next add the melted but slightly cooled butter.

Step 9

Step 9
Wash the eggs and separate the whites from the yolks. Add the yolks to the minced meat. Add salt and stir.

Step 10

Step 10
Add a pinch of salt to the bowl with cold whites and beat them until soft, stable peaks form. First at low mixer speed, and then gradually increasing the speed as the protein mass increases in volume.

Step 11

Step 11
Gently fold in the whites, working with a spatula according to the pattern: from the edges to the center and from the bottom up. This way the minced meat will be additionally enriched with air. Grease the bottom of the baking dish with butter. Transfer the minced meat and level the surface. Bake the soufflé in the oven at 180-200 degrees for 30 minutes.

Additional rubrics

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