I am sure everyone know what is Souffle. Maybe have not tasted one, but heard of the Souffle word at least. HK movies always show them so high class, order souffle as dessert geh! 

But have you heard of Fried souffle? Again maybe not.

Perhaps it doesn’t sound rational to fried the souffle. Does the idea bother you?

Try not okay?! The fried souffle is on the savoury side, the sweet sugar is absent from this recipe.

First of all, beat the egg white by using the hand whisk until the egg whites are fluffy and stiff. I’ve got 4 egg whites in it, it turn out quite a lot, so I suggest 3 egg whites would be sufficient for 2 person.

The seperated egg yolks, add in salt, pepper, chilli flakes a bit ( I notice that I put chilli flakes in everything I cook ), if you have chicken cubes, maybe a half a cube, or you may add a teaspoon of fish sauce its all up to you. Finely chopped onion can be added too. Stir the egg yolk and whatever ingredients you want to put i.

Then fold in the egg mixure into the egg whites gently. Make sure its well combine try not  to over ly done it or you’ll loose all the air in the egg souffle. Use a pan, drizzle over olive oil and pan fry the Egg souffle until golden brown.

 Tadaa!! Fried Souffle done!

To serve the dish my way, make some bacon crumbly, add in nuts (I put here Pecan but not so nice, I think substitute with walnut would be better), some kwailo spinach, mushroom sauce (its actually Campbell Soup that I use so that I can drink the soup too). Malaysian being Malaysian, for the love of Chilli, you can eat this with Chilli sauce. Why not right?  Kampung Koh Garlic Chilli lagi best. haha

Hope you will enjoy this recipe creation of mine! haha