Light and airy baked eggs with cheese and herbs.
Egg & Cheese Soufflé:
A cheese soufflé is a light, airy, and savory dish that combines fluffy eggs with rich cheese for a deliciously delicate texture. Though soufflés may seem intimidating, they’re surprisingly simple with the right technique. This elegant dish makes for a perfect breakfast, brunch, or even a sophisticated dinner side.
Ingredients:
- 3 tbsp butter (plus extra for greasing)
- 3 tbsp all-purpose flour
- 1 cup milk (warm)
- 4 eggs (separated)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp mustard powder (optional)
- ½ cup grated cheese (Gruyère, Cheddar, or Parmesan)
- ¼ tsp cream of tartar (optional, helps stabilize egg whites)
- 1 tbsp chopped fresh herbs (like chives or parsley, optional)
Instructions:
- Preheat & Prepare
- Preheat oven to 375°F (190°C).
- Grease ramekins or a soufflé dish with butter and lightly dust with flour.
- Make the Base (Roux)
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook for 1 minute, stirring constantly.
- Slowly add warm milk, whisking until thick and smooth.
- Remove from heat, let cool slightly.
- Add Egg Yolks & Cheese
- Whisk egg yolks into the mixture, one at a time.
- Stir in cheese, salt, pepper, mustard powder, and herbs.
- Whip Egg Whites
- In a clean bowl, whisk egg whites (add cream of tartar if using) until stiff peaks form.
- Fold & Combine
- Gently fold egg whites into the cheese mixture using a spatula.
- Be careful not to deflate the batter.
- Bake
- Pour mixture into the prepared dish.
- Bake for 25-30 minutes (or until puffed and golden brown).
- Serve Immediately
- Enjoy warm before it deflates!
Tips for a Perfect Soufflé
- Use Room Temperature Eggs: This helps achieve the best volume when whipping the egg whites.
- Whip Egg Whites to Stiff Peaks: Properly beaten egg whites create the airy lift needed for a light and fluffy soufflé.
- Fold Gently: When combining the yolk mixture with the egg whites, use a gentle folding motion to avoid deflating the batter.
- Choose a Flavorful Cheese: Gruyère, cheddar, Parmesan, or a mix of cheeses work well to add depth of flavor.
- Grease the Ramekins Properly: Coat the ramekins with butter and a dusting of Parmesan or breadcrumbs to help the soufflé rise evenly.
- No Peeking! Avoid opening the oven while baking, as this can cause the soufflé to collapse.
Enjoy your meal!
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