5.0 from 9 votes
Egg Souffle
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 Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 229 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 4 large eggs separated
- 1/2 cup whole milk
- 1/2 cup grated gruyere cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter softened
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 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 and coat the inside with grated Parmesan cheese, tapping out the excess.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
- Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 2-3 minutes.
- Remove the saucepan from the heat and stir in the grated Gruyère and Parmesan cheeses, salt, and black pepper until the cheeses have melted and the mixture is smooth.
- In a separate bowl, whisk the egg yolks until light and frothy. Slowly pour the cheese mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
- In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
- Gently fold one-third of the egg white mixture into the cheese mixture to lighten it. Then, fold in the remaining egg whites until just combined, being careful not to over mix and deflate the batter.
- Divide the soufflé batter evenly among the prepared ramekins, filling them almost to the top.
- Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the soufflés have risen and are golden brown on top.
- Serve the egg soufflés immediately, garnished with fresh herbs or a light dusting of grated Parmesan cheese, if desired.
Cup of Yum
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.
Nutrition Information
Calories
229kcal
(11%)
Carbohydrates
6g
(2%)
Protein
12g
(24%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
202mg
(67%)
Sodium
422mg
(18%)
Potassium
151mg
(4%)
Fiber
0.1g
(0%)
Sugar
2g
(4%)
Vitamin A
658IU
(13%)
Calcium
220mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 229
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 6g | 2% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 202mg | 67% |
| Sodium | 422mg | 18% |
| Potassium | 151mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 658IU | 13% |
| Calcium | 220mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.