Here’s a classic, light, and fluffy egg soufflé recipe — simple enough for breakfast or brunch, but impressive enough for guests! 🥚✨
🧀 Classic Egg Soufflé
Serves: 4
Prep time: 15 minutes
Cook time: 25–30 minutes
Ingredients
- 3 tbsp unsalted butter (plus extra for greasing)
- 3 tbsp all-purpose flour
- 1 cup milk (whole or 2%), warmed
- 1/2 tsp salt
- 1/4 tsp black pepper
- A pinch of nutmeg (optional, but traditional)
- 4 large eggs, separated
- 1 cup grated cheese (Gruyère, Swiss, or sharp cheddar are great choices)
Instructions
- Prep the dish:
- Preheat oven to 375°F (190°C).
- Butter a 1½-quart soufflé dish and dust lightly with flour or grated Parmesan (this helps the soufflé “climb” as it rises).
- Make the base (béchamel sauce):
- In a saucepan over medium heat, melt 3 tbsp butter.
- Whisk in the flour and cook for about 1 minute (do not brown).
- Gradually whisk in the warm milk until smooth and thickened.
- Season with salt, pepper, and nutmeg. Remove from heat and let cool slightly.
- Add yolks and cheese:
- Whisk the egg yolks into the warm sauce until fully incorporated.
- Stir in the grated cheese. This is your soufflé base.
- Beat the egg whites:
- In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold one-third of the egg whites into the base to lighten it, then fold in the remaining whites carefully (use a rubber spatula — don’t overmix).
- Bake:
- Pour the mixture into the prepared dish and smooth the top.
- Run your thumb around the inside edge of the dish to help the soufflé rise evenly.
- Bake for 25–30 minutes, until puffed and golden brown. Don’t open the oven door early — it can cause the soufflé to collapse!
- Serve immediately:
- Soufflés start to deflate within minutes, so serve right away.
Optional Variations
- Spinach & Cheese: Add 1/2 cup cooked spinach (squeezed dry).
- Ham & Swiss: Add 1/2 cup diced cooked ham with the cheese.
- Sweet Version: Skip the cheese and seasonings — add 2 tbsp sugar and a splash of vanilla instead for a dessert soufflé.
Would you like me to give you a microwave or air fryer version (for a quicker, single-serving soufflé)?
