Eggs+-+Serena

Video fro[|**MACARONI AND CHEESE SOUFFLE**] (visit link to a video)

1-1/2 cups scalded milk 1 cup soft bread crumbs 2 cups grated American cheese 6 ounces elbow macaroni, cooked and drained 3 egg yolks, beaten 1/4 cup chopped pimiento 3 tablespoons butter 1 tablespoon chopped parsley or [|Zatarain's Parsley Flakes] 1 tablespoon chopped green onions 1/2 teaspoon salt 1/8 teaspoon [|Cajun Chef Cayenne Pepper] 3 egg whites 1/4 teaspoon cream of tartar
 * Ingredients**

Preheat the oven to 350º F. In a mixing bowl, pour the hot milk over the bread crumbs (Eggs will stabilize ingredients, especially bread crumbs and spread them out through the mixture,4). Add 1-1/2 cups of the cheese, cover with aluminum foil and let stand until the cheese melts. Add the macaroni, egg yolks, pimiento, butter, parsley, green onions, salt and cayenne. Mix well. Beat the egg whites with the cream of tartar until stiff but not dry (This helps denature proteins in the eggs and will increase the surface area of them. As a result, a nice egg foam will result,2.) Fold into the macaroni mixture.(Be careful adding ingredients to the foam! They will decrease the stability and volume; especially salts, acids and other liquids,4.) Pour the mixture into a shallow baking dish and set the dish into a shallow pan. Fill the pan to one inch with hot water. Bake for 45 to 50 minutes, or until it sets(This recipe contains milk which increases the coagulation time of eggs. The souffle may not be done by this time. Cooking the eggs also denatures egg proteins and causes them to coagulate or tighten their bonds. The eggs will help stabilize other ingredients ,2 and act as a binder). Sprinkle the top with the remaining 1/2 cup cheese and bake for three to four minutes or until the cheese melts. Serves 6.
 * Steps**

http://www.cajungrocer.com/sides-macaroni-and-cheese-souffle-c-1170_1337_1348.html youtube.com 3 Also infromation from week 8 eggs powerpoint. 4 and Illustrated Guide to Food Preparation by Margaret McWilliams 10th edition 2