This charming video inspires me to halve the recipe for my solo Christmas dinner entree. I’ll include some vegetables and leftover spiral ham.
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Looks very good!
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Sounds easy and fabulously flexible to add in whatever you’d like!
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I wonder if instead of simply whisking the eggs with a fork you whip them vigorously in a stand mixer bowl using the balloon whisk. This should incorporate more air into the souffle and give it a higher rise?
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You could, but I think not whipping the eggs is the “no-fuss” part of this recipe.
