Amalia’s Goat-Cheese Soufflazy

I can see that whisking the yolks with the goat cheese and putting it over the water bath to whisk it further as it is very gently heating - this is the equivalent work to just making the bechamel! There is absolutely no way this recipe is faster or less laborious than a regular soufflé. But it seems perfectly tasty as a variation.

Jacques Pepin’s mother, out of inexperience and necessity, created a “short-cut” souffle that is dependable and delicious. Compared to her ingenuity, this recipe is way too complicated. When we want souffles we bow towards Mother Pepin. Perfection, every time.

Having just made a smoked cheese and asparagus soufflé two nights ago, I can say it was less work that what this recipe seems to require. Mine was a billowing specimen of visual delight and savory surprise. Make the darn soufflé.

The word “lazy” should be immediately removed. This recipe is time consuming and pot consuming. And it bakes in minutes. Really annoying when you write an article to simplify but make it an enormously time consuming recipe. Did anyone even try this at NYT? Everyone... just make your regulars soufflé ... forget about warming anything. Just bring your eggs to room temp.

Made this as written, except for an herbed hard cheese in place of the gruyerre and thyme. Baked in a 10" spring form pan. Looked just like the photo, rose well, was tasty. However, I would agree with other posters that this is not easier or faster than a traditional souffle. Also guessing this isn't as flexible. I guess this is useful for those avoiding flour. I'll try the pre heated egg whites for the next meringue pie I make, see if it really prevents breaking or weeping.

How do you insert the skewer in Step 7 without opening the oven door?

Could this be cooked in a le creuset pan (skillet or omelette pan)?

This soufflazy does sound rather soufflaborious!

Maybe skip the water bath? I made something nearly identical (but dessert - used cream cheese and some sugar) - BUT without the water bath. It was very simple and easy and tasty. The cooking was very different. Baked in a pie pan at 300 degrees. About 30 minutes.

This was my first attempt at making a soufflé and I was eager to try. I believe followed the recipe except that I halved it. I used my own fresh lemon thyme from the garden and used a cheese similar to gruyère that I had. It was baked in a tin cake pan with a removable base. I misjudged the cooking time (15 minutes) and unfortunately it was somewhat dry and over cooked. Maybe 12-13 min. Would be better.

I used to make something like this when I was 10, calling the concoction “loafy eggs”: yolks mixed with grated cheese and flavorings, folded into whipped egg whites and cooked stovetop in a covered pan. Were I to try it again I’d add some leftover or ready-made béchamel to to the yolk mixture for creaminess. No way I’d spend all the time and effort called for in this recipe.

You took the air out of my hope for an easy recipe. Back to the variations on corn pudding for a whipped egg treat.

This looks like an insane amount of work. I make a regular, Julia Child cheese soufle. Its quite easy once you've done it and it works every time.