Meat soufflé for children in the oven. Chicken soufflé - the best recipes for preparing the most delicate dish. Liver soufflé in a steamer

Our beloved babies need the best nutrition, rich in proteins, vitamins, minerals and carbohydrates. A child’s growing body especially needs proteins and fats, and you will undoubtedly appreciate our meat soufflé recipe for children in several versions. Keep in mind that all products to fill your baby’s menu must be of high quality, preferably not industrially processed.

What meat is the healthiest for children?

For baby food, poultry (chicken, quail, turkey), rabbit, as well as lean pork, beef and, of course, veal are suitable. Offal is also very useful: liver, tongue, hearts, although soufflé is not prepared from them, but your child will highly appreciate other dishes with his appetite.

Birds, especially quails, have a high body temperature and are not susceptible to various diseases, so their meat is especially useful for children. Children should not cook waterfowl meat - it is too fatty for children and often causes allergies.

Of the cattle meats, veal is most suitable for baby food; lamb and fatty pork are the least suitable, since they are difficult to digest for the child’s still vulnerable stomach.

Based on these restrictions, in the meat souffle recipes we offer for children, you can replace the main ingredient with the meat that you have on hand. In any case, the approaches to processing products will remain the same, and the delicate structure of the food will not be affected.

How to prepare meat soufflé for a child

There are several ways to prepare a meat soufflé suitable for baby food. As a rule, we steam children's dishes, boil or stew them in water, or bake them in the oven. Fried foods are contraindicated for children.

Before making the soufflé, the meat piece must be freed from tendons and film. We only need the tenderloin, otherwise the heat treatment of the connective tissues will be too long. This is unacceptable for baby food.

Ingredients

Veal – 100 g
Chicken egg – 1 pc.
Milk – 100 ml
Butter – 1 tbsp.
Flour – 1 tbsp.
Salt - a pinch

Preparation

Cut the prepared piece of veal into small pieces (no more than 2 cm in size) and cook until done for about 20 minutes.
Scroll the cooked meat through a meat grinder several times or grind it in a blender bowl.
Prepare the dressing sauce: melt half the recipe amount of butter in a frying pan and fry the flour in it until very lightly golden. Pour in the milk, combine it with the flour and prepare the sauce, stirring constantly until smooth.
Separate the egg yolk from the white, beat the white until stiff.
Add white sauce, the rest of the butter, the yolk to the chopped veal, add some salt and mix thoroughly. Gently fold the whipped egg white into the meat mixture, using a spoon in the direction from the edges of the bowl towards the center.
Place the puffed meat mixture into small baking dishes, greased on the inside with butter, and place in the oven. Baking time - 15 minutes, at a temperature inside the oven - 200 degrees.

Meat soufflé baked in the oven is more suitable for children who already have at least 10-12 teeth and good chewing skills. For younger children, who can boast only 6-8 teeth, you should make a steamed meat soufflé. Let's see how to cook baby beef meat soufflé in a double boiler.

Recipe for children's meat soufflé for a steamer

Required products: 100 g of beef or veal; 1 egg; 4 tbsp broth; 1 tsp butter; a piece of carrot and salt.

The cooking process is practically no different from the recipe for children's soufflé in the oven. First boil the beef and carrots, grind them in a blender, add salt, yolk and butter. Carefully beat the minced meat until smooth and add the beaten egg white at the end.

Place the resulting air mass into a greased mold and place it in the steamer basket. If there are no molds, then you can place a mound of puffed minced meat on a piece of foil (also greased from the inside with oil) and form sides from it, simulating a mold. Cook the souffled mixture in a double boiler for 20 minutes.

The finished dish looks like a finely porous meat cake. For a large number of pores, the egg white must be whipped to a stable foamy head and added to the meat mass last.
To increase the healthfulness of meat dishes for a child, you can add not only carrots, but also onions, cabbage, herbs and other vegetables to the minced meat.
Before serving to your child, be sure to decorate the dish with sliced vegetables, putting a cartoon face or a smiley face out of the pieces.

Our kids, as a rule, love meat with vegetables, so meat soufflé for children is always a great option for lunch or dinner for your little one. Let him be happy, bathing in your love and care!

Meat soufflé is a tender and tasty dish that everyone who was in kindergarten has tried. It can be prepared for both children and adults - after all, taste preferences, as we know, are formed in childhood, and now we love to eat what we were fed at an early age.

Making a meat soufflé is not at all difficult, the main thing is to know the sequence and components. It can be prepared both in the oven and in a slow cooker, from different meats. Lean, soft meat such as chicken, veal, or fresh beef is better suited.

You will be surprised how delicious a home-cooked dish with your own hands can be! Surely, after these recipes, meat soufflé will become something you will cook regularly.

Meat soufflé like in kindergarten

If you want to please your child or the entire household with a tender meat soufflé, like in kindergarten, you will need this recipe with cream. They make the dish even softer in taste and give it tenderness.

List of ingredients:

Half a kilogram of lean beef or veal
Glass of milk
A little less than a glass of cream (200 ml) – better than 10%
Three chicken eggs
A little hard cheese
A small piece of butter

Step 1
First you need to prepare the meat. Rinse it thoroughly under running water, separate all the films and bones, if any, and then cut into small pieces. It doesn’t matter how smooth they are, they still need to be crushed into a pulp. To do this, put the pieces in a blender, and along with them the rest of the ingredients - eggs, milk, cream, butter. You don't need to add just cheese. Everything should turn into a paste-like mass.
Step 2
Pour mixture into pre-greased muffin tins or one large pan. Finely grate the cheese and sprinkle it on top of the soufflé. Place the molds on a baking sheet and place in the oven, preheated to one hundred and eighty degrees.
Step 3
After placing the molds in the oven, forget about them for forty to forty-five minutes. After the specified time has elapsed, turn off the gas and open the oven door slightly. Wait another ten minutes, and then take out the soufflé, put it on plates and eat with pleasure!

This recipe will help you get a thick, satisfying soufflé that will be appreciated not only by children, but also by adults.

It is good for breakfast, lunch and dinner. Cream will make the dish more tender, and spices will give it a special taste.

Cooking time: 50 minutes

Number of servings: 6

Calorie content: 198 Kcal

List of ingredients:

Five hundred grams of boiled beef
Two hundred grams of twenty percent cream
One hundred grams of cream with ten percent fat content
Two chicken eggs
One hundred grams of milk
Half a teaspoon of salt
A little ground black pepper (optional)
Your favorite spices (marjoram, basil or something else)

Step 1
Wash the beef, cut off the membranes and cut it into pieces. Remove bones if there are any, but it is better to use boneless meat. Grind in a blender.
Step 2
Add cream, milk, spices (you can take your favorite herbs), eggs to the meat mass, and turn on the blender again, grinding everything together.
Step 3
Place the mixture in a mold and place it in a preheated oven. Bake until done (about forty minutes) at one hundred and eighty degrees. Bon appetit!

In a slow cooker

Meat soufflé, just like in kindergarten, can be prepared not only in the oven, but also in a slow cooker. This recipe will be even simpler, and the dish will turn out unusually soft and tasty. The souffle goes well with any sauce and side dish, it is perfectly digestible by the stomach and is suitable for people of all ages.

Video recipe for poultry soufflé in a slow cooker

Cooking time: 55 minutes

Number of servings: 6

Calorie content: 195 Kcal

List of ingredients:

Half a kilogram of meat (beef, veal, you can even take chicken)
Seventy grams of carrots
One hundred grams of milk
A little butter
Two eggs
Fifteen grams of semolina

Step 1
Lightly heat the milk, if you just took it out of the refrigerator, and pour it over the semolina. Leave it for a while to swell, otherwise the cereal may crunch in the finished dish.
Step 2
Grate the carrots as finely as possible, separate the pre-cooked meat from the films and bones, chop it and combine with the carrots. Now add the egg yolks and butter, which you melt in advance. All ingredients must be thoroughly beaten and blended with a blender to obtain a homogeneous mass.
Step 2
Separately, beat the whites and carefully combine them with the mass consisting of meat, yolks, carrots and butter. Add the swollen semolina. You should end up with something resembling a pate, without any lumps or solid particles.
Step 3
Place the mixture in a multicooker, which should be set to baking mode. Leave it on for forty minutes and then check the soufflé for doneness. If not ready, add another five minutes.

Soufflé with broth

This soufflé turns out tender and dense, it satisfies well, but is not very high in calories.

Cooking time: 60 minutes

Number of servings: 6

Calorie content: 225 Kcal

List of ingredients:

Half a kilogram of beef or veal
One hundred and fifty milliliters of meat broth
Thirty grams of butter
Two chicken eggs
Thirty grams of flour

Step 1
First boil the meat, cool it and chop it finely. Then you need to put it in a blender bowl and fill it with broth.
Step 2
Add the yolks, separated from the whites, flour and butter to the blender. Beat everything and only then add the separately beaten whites.
Step 3
Place the mixture in a mold or molds and place in the oven. Let it bake for about half an hour. Bon appetit!

Meat soufflé with cottage cheese turns out to be especially tender, rich in protein, useful for both adults and children. The dish is good for digestion and has low nutritional value.

Cooking time: 65 minutes

Number of servings: 6

Calorie content: 200 Kcal

List of ingredients:

Fifty grams of low-fat cottage cheese
A pinch of salt
Two hundred grams of beef, veal or chicken
One chicken egg
A little butter

Step 1
Rinse the meat, remove the films, cut into small pieces. Place in salted water and boil until tender. Then take it out, wait until it cools down, and grind it in a blender .
Step 2
Grind the cottage cheese and mix it with the meat mixture. Add the butter and the yolk separated from the white. Put it all back into the blender.
Step 3
Beat the egg white separately and combine it with the mixture. Mix with your hands. At this stage you can add spices that you like.
Step 4
Form neat balls from the resulting mass and steam them. Cooking time is ten minutes.

When making a soufflé, you should always add the whipped whites last - this will make the dish more tender.
If you don't have the cream or sour cream needed to make the soufflé, use meat broth. It will perfectly replace these ingredients.
You can add vegetables to the soufflé, which are also chopped in a blender - this will make it even more healthy. This dish can be eaten on its own, without side dishes, or with side dishes - at your discretion.
It is best to bake meat soufflé in silicone molds - this way it will not burn and can be easily pulled out after cooking.

As soon as the baby turns 8 months old, it is necessary to begin introducing meat into it. Various meat dishes must now be included in the baby’s menu, because these are the main sources of protein, which is completely absorbed by the child’s body.

Meat protein contains amino acids, B vitamins, as well as zinc, potassium and phosphorus necessary for a child. Finally, everyone knows that meat is the main product that should be eaten in case of iron deficiency.

You should start introducing your child to meat with mono-component purees from lamb, turkey, rabbit and other types. In the future, to diversify the children's menu, you can offer your baby a tender and airy meat soufflé.

Beef soufflé for children

An excellent meat soufflé suitable for both children and all adult family members. It’s not at all difficult to prepare, and you are guaranteed a tasty and nutritious dinner.

Ingredients:

chilled beef – 300 g;
fresh chicken egg – 2 pcs.;
piece of loaf – 3 pcs.;
milk – 100 ml;
butter – 20 g.

Preparation

Pour enough water over the beef, add salt and cook until done. Soak the loaf in milk. Remove the butter from the refrigerator in advance and soften it. Grind the boiled beef using a blender and mix with butter and bread. Separate egg whites from yolks. Add yolks to the total mass. The whites, on the contrary, must be beaten separately and added very carefully, constantly stirring the future soufflé. Pour the souffle into the mold and place in the oven for approximately 30-35 minutes.

Chicken soufflé for children

Chicken soufflé is perfect for a one-year-old child. Very often, small children prefer chicken to all types of meat, so the baby will not refuse this dish.

Ingredients:

chilled chicken fillet – 200 g;
piece of fresh loaf – 3 pcs.;
fresh egg – 2 pcs.;
milk – ½ tbsp.;
butter.

Preparation

Grind the pre-cooked chicken fillet using a meat grinder. Add the bread, previously soaked in milk. Break the eggs into the prepared mixture and add a little salt. If desired, you can add chopped onions. If the mixture is too thick, try thinning it with a little milk. Grease the mold with butter, pour the future soufflé into it and cook in the oven for 10-15 minutes. Similarly, you can prepare a soufflé from turkey meat for children.

Liver soufflé for children

After 9 months, it is necessary to introduce offal dishes into the baby’s diet. We can probably talk endlessly about the benefits of the liver. It contains easily digestible iron, as well as copper, which has the highest anti-inflammatory properties. In addition, the liver is rich in minerals such as calcium, magnesium, sodium, zinc and phosphorus, vitamins A, B and C and other substances that are so necessary for the health of our children. However, liver has a very specific taste, and many children simply cannot be forced to eat even a piece of liver. For such kids, you can prepare a delicate soufflé, and you can be sure that they will like it.

Ingredients:

Preparation

Boil the liver in salted water until tender, cool, add all other ingredients to it, and prepare a homogeneous mass using a blender. Bake in a pan pre-greased with butter and sprinkled with flour for 15-20 minutes.

In public catering establishments, and especially in preschool institutions, all dishes are prepared according to technological maps. This is a regulated document that indicates a list of products required for a specific dish, possible substitutions for other products and the amount in grams of each product per 100 grams of the finished dish. The children's menu is developed especially carefully; fatty, spicy, and heavily fried foods are excluded from the diet. Preference is given to dishes prepared in a gentle way - boiling, baking, stewing.

Meat soufflé is proof of this. A dish is prepared from lean meats or poultry, first boiled, passed through a meat grinder, mixed until smooth with other products and baked in the oven. The result is a tender soufflé, rich in protein, necessary for a growing child’s body.

If you want to make meat soufflé at home like in kindergarten, prepare the products listed in the list.

Pour water over the young veal and boil until tender - it took me about 40-50 minutes. After cooking, remove the meat from the pan and cool.

While the meat is boiling, let's prepare the milk sauce for the soufflé. Melt half the butter in a saucepan, add flour, mix quickly and thoroughly. After a minute, pour in the milk and boil everything together, stirring so that no lumps form, until thickened.

When the boiled meat has cooled a little, grind it through a meat grinder.

Add milk sauce, chicken egg yolk, remaining melted butter and salt to the minced meat and mix.

Beat the whites with a pinch of salt thoroughly with a mixer until stiff peaks form.

Add the protein to the minced meat and mix everything with a spoon until smooth.

Grease a baking dish with vegetable oil, pour the meat mixture into the pan and level the surface. Place the pan in the oven, preheated to 180 degrees, and bake the meat souffle as in kindergarten for 25 minutes.

Remove the finished soufflé from the oven. By the way, the technological maps also indicate the requirements for the appearance of the finished product. Specifically for meat soufflé, the requirements are as follows: the surface must be smooth, the consistency of the soufflé must be juicy and homogeneous, the smell and color must match the boiled meat. Our meat soufflé meets all these requirements.

Cut the soufflé into portions and serve with any side dish. The soufflé can be served warm or cold - it will be delicious either way.

Bon appetit!

There are dishes that we remember from childhood. This taste could only be felt in kindergarten, because at home they cooked it completely differently. And when we become adults, we often return in our memory to those taste sensations, and when we become parents, we often want to cook for our child a dish that we associate with our childhood. Such dishes also include traditional chicken soufflé.

Features of the dish

Like any other soufflé, chicken soufflé is a dish of classic French cuisine. From French, the word “soufflé” can be translated as “airy”, “inflated”. How, you ask, did a dish of French cuisine get into the diet of an ordinary Soviet citizen? It’s all very simple: in the USSR, when adopting standards for baby food in preschool and school institutions, they primarily assessed not the cooking technology, but the energy value, calorie content and digestibility. Chicken soufflé turned out to be dietary, but at the same time nutritious, hypoallergenic, and suitable for children from a very early age. In addition, it is absorbed due to its airy and delicate texture. This is how beautiful portions of soufflé ended up on the table of kindergarten students.

Preparing the dish does not require a top-class chef's diploma or a certificate as a specialist in French cuisine; soufflé recipes “like in a kindergarten” are very simple and accessible to everyone. In technology, they are very similar to preparing a meat casserole, but the resulting soufflé will differ from it in texture and lightness. The dish does not require any exotic products; to prepare it you will need the dietary and most tender part of the chicken - chicken breast.

You can prepare the soufflé in any of the ways convenient for you - bake in the oven, cook in a double boiler or place in a slow cooker.

When people hear the word “soufflé”, for some reason they mostly imagine a sweet, a dessert, a cake. But this culinary concept is much broader - Souffle is prepared from any meat, poultry, fish, vegetables, mushrooms, dairy products. But today we will focus on only one soufflé that will remind you of the tastes from distant childhood - chicken. We will prepare it step by step in several ways.

Selection and preparation of ingredients

To prepare the soufflé, you will need to choose a high-quality chicken breast, which would be optimal for baby food. A good breast contains little fat, no more than 1.1 grams per 100 grams of product, but is rich in protein (almost 24 grams). The needs of children who are constantly growing are high. The dish is also suitable for people who are on a therapeutic diet or are puzzled by weight loss.

Unfortunately, today there are many products on store shelves whose manufacturers give them estrogens and steroids to speed up the growth of chickens, and feed the chickens with antibiotics for better survival. But all this is a rather expensive way to raise poultry and get meat, and therefore only large producers can handle it.

Thus, it is better not to buy factory-made breast from well-known manufacturers, large, meaty for children's soufflé. Give preference to products from small producers and private farmers. In addition, observe the following rules for choosing a soufflé product:

the packaging must be intact and not swollen;
high-quality breast has a pinkish tint, there is no yellow or bluish color;
the smell should be neutral;
It is difficult to determine the presence of hormones, but know that breast sizes exceeding 300 grams are a clear sign of saturation with hormonal drugs, since normally breast fillet weighs no more than 150-200 grams;
there should be no white stripes on the breast; this is a sign of uneven growth of the bird due to the presence of hormones in its diet;
press the chicken fillet with your finger - there should be no indentation left.

Wash the chicken breast thoroughly and remove the skin, dry with a napkin. This ingredient is the main one. The rest do not require careful selection; it will be enough to ensure that the products are fresh.

At what age can it be given?

Chicken souffle according to traditional “children’s” recipes can be given to children from 9-10 months in small portions. After a year, this dish can be given with almost no restrictions. Children usually respond very well to tender and airy soufflés. Even if your baby doesn’t like pureed meat and meat dishes very well, he will definitely like the soufflé. This is an easy way to feed your little one.

Best Recipes

You can prepare the dish for breakfast or lunch and serve with a side dish. You can make a child’s afternoon snack like this, or you can make chicken soufflé for dinner and serve with vegetable puree. In any case, it will be tasty, beautiful and very healthy.

Classical

Important! You should not choose skim or low-fat milk for this dish. Optimally - a product with medium fat content (2.5%).

Cooking stages.

Wash the breast, free it from films and skin, dry it with a napkin and mince it. Pass through a meat grinder 3-4 times to avoid large inclusions of meat in the soufflé.
Chicken eggs need to separate the whites and yolks. Beat the whites until stable peaks form, and the yolks until smooth and whitish. Gently combine the whites and yolks in one bowl and stir with a spoon.
Add milk, previously warmed to room temperature, to the eggs.
Add the resulting milk-egg mixture to the minced meat and add salt. After this, the mass must be beaten again with a mixer.
The prepared piece of butter should be melted in a saucepan and added to the beaten minced meat with the rest of the ingredients.
A baking dish (one or several small ones) needs to be greased with sunflower or olive oil and our whipped mixture should be placed into it.
In an oven preheated to 180 degrees in advance, the soufflé will bake and not burn; the main thing is to try not to open the oven until ready, so that the soufflé does not sink under the influence of cold air. Bake for an hour.

The dish can be served hot or cold, you can cut it into portions or serve it baked in small portion forms. The dish goes well with mashed potatoes, boiled rice, and vegetables prepared in any way.

"Golden Chicken"

This soufflé will delight you not only with its delicate taste, but also with its beautiful golden-orange color, since carrots are included in the dish. The cooking technology changes somewhat. To prepare you will need:

fresh carrots - 60-70 grams;
chicken fillet - 650-700 grams;
good quality baking flour - 2 tablespoons;
fresh and large chicken eggs - 4 pieces;
butter - 120 grams;
kefir - 250 ml;
salt to taste.

Cooking stages.

The chicken fillet needs to be washed, removed from skin and films, and boiled.
The boiled breast is cooled and passed through a meat grinder 3-4 times to make the mass homogeneous.
Separate the yolks from the whites. Add the yolks immediately to the minced meat and salt the resulting mass. Place the whites in the refrigerator for now.
Carrots are washed, peeled and grated. Whether you choose a large or small grater is up to you. It all depends on how the child feels about carrots in general. If you don’t like it, you can grate it finely. Then the child will not realize that there are useful, but so unloved, carrots in the finished dish.
Melt the butter and place the grated carrots in a saucepan with it. Cover over low heat and simmer until relatively soft, about 10 minutes.
Place the prepared flour in a dry frying pan and fry until pinkish. Then little by little start adding kefir into the flour in a thin stream, stirring constantly so that there are no lumps.
Mix everything prepared together and beat with a mixer.
It's time to work on the whites - beat the cold whites, gradually increasing the speed of the mixer until stable “peaks” form. Spoon the whipped whites into the minced meat and mix.
The oven should be preheated at the end of all manipulations with products, the temperature should not exceed 180 degrees. It is recommended to bake for about half an hour.

Important! This soufflé is served chilled or slightly warm. When hot, it will be difficult to cut - it will not hold its shape. Wait for the dish to cool, cut and serve with any side dish or salad.

Soufflé “Tender”

This dish is very healthy, especially for kids, because it contains fiber-rich zucchini. But in the finished dish, the vegetable is practically indistinguishable, and therefore parents do not have to worry that their child, who does not like to eat vegetables, will refuse dinner only on the basis that the soufflé contains vegetables that he hates. This type of chicken souffle cooks faster than others - about an hour.

You will need:

a small zucchini or part of a zucchini weighing about 400 grams;
chicken fillet - half a kilogram;
unsweetened (preferably natural) yogurt or thermostatic yogurt - 1.5 tablespoons;
chicken egg - 1 piece;
salt to taste.

Cooking stages.

Rinse the fillet well and dry it with a napkin, cut the poultry meat into cubes and turn through a meat grinder several times until you obtain a homogeneous and tender chicken mass without inclusions.
Peel the zucchini, remove seeds and peel, cut into large cubes and also turn through a meat grinder several times. Drain off the excess juice that forms when making vegetable puree.
Mix the zucchini and minced meat, add the egg and salt.
Add yogurt into the resulting mass with a spoon, stirring.
The resulting mass should be spooned into baking pans or poured into one shallow pan.
Place the pan in a preheated oven and bake at 180 degrees for about 50 minutes.

The dish is served warm or chilled with any side dish or as an independent dish.

"Gourmet Chicken"

This dish is universal - you can cook it in any way convenient for you: in a slow cooker, double boiler or oven. It all depends on your preferences and availability of free time. If time is tight, it’s better to choose a multicooker; it will prepare the soufflé while you go about your business. To prepare you will need:

potatoes - 150 grams (preferably young);
breast - 600 grams;
low-fat cream - 100 ml;
raw egg - 1 piece;
a piece of white bread;
salt to taste.

Cooking stages.

Clean and napkin-dried fillet is cut into pieces and minced in a meat grinder. As in all previous recipes, it is important to ensure that the consistency of the minced meat is as uniform as possible, and therefore twist several times.
Remove the crust from a piece of white bread and soak in cream.
Minced chicken should be salted and beaten yolk should be added to it.
The white remaining after separating the egg is whipped into a foam and carefully mixed into the resulting mass with a spoon, and bread soaked in cream is added.
Place the mixture in a greased baking dish and bake in a well-heated oven for 50 minutes. In a multicooker in the “Baking” mode or in a double boiler for an hour.

The dish can be served hot or cold, as an independent dish or with a side dish.

Soufflé with cranberries

This dish combines the noble sourness of cranberries and the tenderness of chicken soufflé. This combination will please both adults and children.

You will need:

minced chicken or fillet (500 grams);
egg - 1 piece;
vegetable oil - teaspoon;
fresh or thawed cranberries (50 grams).

Cooking stages.

Both the finished minced meat and whole pieces of breast should be passed through a meat grinder several times so that the resulting mass is smooth without pieces of meat.
Add the egg and salt to taste, beat the resulting mass with a mixer.
Spoon the mixture into each greased mold, and insert a few cranberries into the center of each mold with the tip of a spoon.
Bake in the oven for about an hour until golden brown.

Serve with mashed potatoes, rice, buckwheat. It is better to cool the dish first.

Simple and effective tips will help you prepare a soufflé the way it was in kindergarten.

Always place your soufflé in a well-heated oven, otherwise the dish will not rise as you would like. During cooking, try not to open the door so as not to cause the soufflé to “fall”.
If you add mushrooms to the soufflé, you must first boil or fry them and be sure to grind them through a meat grinder.
Be careful when beating the egg whites for the soufflé. If you don't finish them or overdo it, the soufflé won't be fluffy. The correct stage of readiness of the proteins for preparing the soufflé is determined by the tilt of the bowl - they do not drain. You can add one drop of lemon juice to cold raw protein, then the protein will whip faster and stronger.