Cheese Souffl Omelette Coddled Eggs
Indulge in the luxurious, airy elegance of Cheese Soufflé Omelette with Coddled Eggs—a showstopping combination that’s perfect for brunch or a cozy dinner. This recipe features a cloud-like soufflé omelette, made with whipped egg whites and yolks folded together, enriched with melty Gruyère cheese and a golden Parmesan topping. Paired with delicately coddled eggs, softly poached in a warm water bath to retain their creamy centers, this dish balances sophistication with comfort. Garnished with fresh parsley and served alongside toasted bread or a crisp salad, this recipe is a celebration of refined flavors and textures. Perfect for egg enthusiasts and cheese lovers alike, it’s an irresistible blend of savory indulgence and culinary flair.
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Recipe Information
Ingredients
- 3 pieces large eggs
- 2 pieces egg yolks
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 cup grated Gruyère cheese
- 2 tablespoons grated Parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon fresh parsley, chopped
- 4 cups warm water (for coddling)
Instructions
Preheat your oven to 350°F (175°C).
Fill a deep saucepan or Dutch oven with about 4 cups of warm water and heat over medium heat until steaming but not boiling (around 170°F to 180°F).
Lightly grease 2 small heatproof jars or ramekins for the coddled eggs. Crack 1 egg into each jar, add 1 tablespoon of cream to each, and season with a pinch of salt and pepper. Cover each jar tightly with aluminum foil and lower them gently into the warm water bath. Poach for 8-10 minutes until the egg whites are set but yolks remain slightly runny.
Meanwhile, crack the remaining 3 eggs into a mixing bowl. Separate the whites from the egg yolks, placing the yolks into another small bowl. Add a pinch of salt to the egg whites.
Using a whisk or electric mixer, beat the egg whites until they form stiff peaks.
Gently whisk the yolks with a fork, then fold them into the beaten egg whites, being careful to maintain the fluffy texture.
Heat a nonstick skillet over medium heat. Melt 1 tablespoon of butter, swirling it to coat the base evenly.
Pour the egg mixture into the skillet and cook for 2-3 minutes, allowing the edges to set while the center remains slightly soft.
Sprinkle the Gruyère cheese evenly over the top of the soufflé omelette and transfer the skillet to the preheated oven. Bake for 5 minutes, or until the cheese is melted and bubbly.
Once the coddled eggs are done, carefully remove the jars from the water bath and set them aside to cool slightly.
Remove the soufflé omelette from the oven and slide it onto a serving plate. Sprinkle with grated Parmesan cheese and chopped parsley for garnish.
Serve immediately with the coddled eggs on the side. Optionally, pair with toasted bread or a simple salad for a complete meal.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.7 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1254 mg | 96% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 369 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
