Egg Souffle

5 from 3 votes

Egg Souffle is the perfect special occasion breakfast for any holidays. It is light, fluffy, full of amazing flavor and made with simple ingredients.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $8.54, $2.14 per Serving

Ingredients

4 large eggs separated
½ cup whole milk
½ cup grated Gruyère cheese
¼ cup grated Parmesan cheese
2 tablespoons unsalted butter softened
2 tablespoons all-purpose flour
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon cream of tartar
Butter and grated Parmesan cheese for coating ramekins

Instructions

Preheat the oven to 400°F. Generously butter four 6-ounce ramekins with butter and coat the inside of each ramekin with grated Parmesan cheese, tapping out any excess.
Separate large eggs, placing the egg yolks in one bowl and the egg whites in a large clean mixing bowl.
In a medium saucepan, melt unsalted butter over medium heat.
Stir in all-purpose flour and cook, stirring constantly, for 1–2 minutes to create a roux.
Gradually whisk in whole milk and cook, stirring constantly, for 2–3 minutes until the mixture thickens and coats the back of a spoon.
Remove the saucepan from the heat and stir in grated Gruyère cheese, grated Parmesan cheese, salt, and ground black pepper until smooth and melted.
Whisk the egg yolks until light and frothy. Slowly pour the cheese mixture into the egg yolks while whisking constantly to prevent scrambling.
Using an electric mixer, beat the egg whites with cream of tartar until stiff peaks form.
Gently fold one-third of the egg white mixture into the cheese mixture to lighten it. Then carefully fold in the remaining egg whites until just combined, being careful not to overmix.
Divide the soufflé batter evenly among the 4 prepared ramekins, filling them almost to the top.
Place the ramekins on a baking sheet and bake for 12–15 minutes, until the soufflés have risen and are golden brown on top.
Serve immediately, optionally garnished with a light dusting of grated Parmesan cheese or fresh herbs if desired.

Notes

Make sure the bowl and beaters are free from any grease or yolk when beating the egg whites, as this can prevent them from stiffening properly.

Fold the egg whites into the cheese mixture gently to maintain the air bubbles, which is crucial for a fluffy soufflé.

Avoid opening the oven door during baking, as this can cause the soufflés to deflate.

Serve the soufflés immediately after removing them from the oven, as they will begin to deflate shortly afterward.

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