The recent thread on how y'all like to scramble your eggs sent me
experimenting this morning:

Two eggs, separated. Whipped the whites into stiff peaks (using a
regular old-fashioned hand cranked beater), then folded in the yolks
and a handful of left-over shredded cheddar. Dumped the whole pile
(probably 4 cups) into a large buttered frying pan on low heat and let
it sit there until browned and somewhat firmed on the bottom, then
(carefully!) flipped it over and repeated for the other side, until it
stopped jiggling around.

So, yeah, a pan-fried souffle. The end result was about 8 inches in
diameter and 1.5 to 2 inches tall.

Tasted like (surprise, surprise), very light/airy scrambled eggs. Fun
experiment!

--
Silvar Beitel