I want to make this :
But want to use individual 6 oz ramekins instead of 10 oz. and only make 2 servings, reserving the other 2, and 2 respectively for other days. It makes 4, 10 oz servings. Makes sense? Adding the egg whites or whatever when I want to make later. I am cooking only for two and don't want to make all of the ingredients.
I'm thinking to stop after step 3 and divide 5 egg whites into 6. whisk the whites and add the proportioned amount of cheese and broccoli. OR, how can I interpret this recipe for just two servings.
Any ideas on how to convert the quantities or stop mid way through to complete another day? I have little souffle experience.
Edited by jake t bud - 3/28/13 at 2:21pm