Egg Souffle Recipe
This light and fluffy egg souffle recipe is perfect for breakfast, brunch, or a special occasion. Easy to customize with savory or sweet variations, it’s a crowd-pleaser that looks impressive but is simple to make at home.
Equipment
- 1 Saucepan
- 1 Whisk
- 1 Electric mixer
- 1 Ramekins or baking dish
- 1 Spatula
Ingredients
- 4 large eggs separated into yolks and whites
- 1/4 cup milk or heavy cream for richness
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup shredded cheddar cheese or Gruyère for a classic French touch
- 1/4 tsp salt
- 1/8 tsp black pepper
- A pinch of nutmeg optionnal
Instructions
- Prep the oven: Preheat to 375°F (190°C) and butter the ramekins.
- Make the base: Melt butter, whisk in flour for 1-2 minutes. Gradually add milk until thick. Remove from heat, stir in cheese and egg yolks. Season with salt and pepper.
- Beat the egg whites: Whip egg whites with a pinch of salt until stiff peaks form.
- Combine: Gently fold whipped egg whites into the cheese mixture.
- Bake: Pour into ramekins, filling 3/4 full. Bake for 18-20 minutes (individual) or 25-30 minutes (large dish) until puffed and golden.
- Serve immediately: Enjoy hot while the soufflé is light and fluffy.
Notes
- For a savory version, add ingredients like sautéed spinach, mushrooms, or ham to the base.
- For a sweet version, add sugar and vanilla extract to the base, and top with fresh berries and powdered sugar.
- Avoid opening the oven door while baking to prevent the soufflé from collapsing.