Egg Cheese Souffle
Elevate your breakfast or brunch game with this show-stopping Egg Cheese Soufflé! This light and airy French-inspired dish combines the rich flavors of Gruyère or Cheddar cheese with the delicate fluffiness of whipped egg whites for an impressive yet approachable meal. A base of creamy roux infused with Parmesan, nutmeg, and black pepper creates a savory depth, while the perfectly golden crust ensures a delightful texture contrast. Prepared in just under an hour, this souffle is ideal for impressing guests or treating yourself to a luxurious homemade experience. Serve it fresh out of the oven for a melt-in-your-mouth masterpiece that will have everyone reaching for seconds. Perfect for any occasion, this Egg Cheese Soufflé recipe is a must-try for cheese lovers and home cooks alike!
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Recipe Information
Ingredients
- 1 tablespoon Unsalted butter (for greasing)
- 2 tablespoons Grated Parmesan cheese (for coating the dish)
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 cup Whole milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg (optional)
- 4 large Egg yolks (room temperature)
- 1 cup Shredded Gruyère or Cheddar cheese
- 5 large Egg whites (room temperature)
- 0.25 teaspoon Cream of tartar
Instructions
Preheat your oven to 375°F (190°C) and position a rack in the lower third of the oven.
Grease a 6-cup soufflé dish or similar-sized baking dish with 1 tablespoon of unsalted butter. Sprinkle the inside with 2 tablespoons of grated Parmesan cheese, tilting and tapping the dish to coat evenly. Discard any excess cheese.
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add the 3 tablespoons of flour and whisk continuously for about 1 minute to create a roux.
Slowly pour in the 1 cup of whole milk while whisking constantly to prevent lumps. Cook for 2 to 3 minutes, stirring, until the mixture thickens and begins to simmer.
Remove the saucepan from heat and stir in the 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, and the optional 0.25 teaspoon ground nutmeg. Let the mixture cool for 5 minutes.
Once cooled slightly, whisk in the 4 egg yolks one at a time until fully incorporated. Stir in the 1 cup of shredded Gruyère or Cheddar cheese until melted and smooth. Set aside.
In a clean, dry mixing bowl, use an electric mixer on medium speed to beat the 5 egg whites with the 0.25 teaspoon of cream of tartar until stiff, glossy peaks form (about 3 to 5 minutes).
Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites in two batches, taking care not to deflate the mixture.
Pour the soufflé mixture into the prepared dish, filling it nearly to the top. Run your thumb around the inside edge of the dish to create a small trench; this helps the soufflé rise evenly.
Place the soufflé dish onto a baking sheet for easier handling and bake in the preheated oven for 25 to 30 minutes, or until the soufflé is puffed and golden brown. Avoid opening the oven door during baking to prevent the soufflé from collapsing.
Serve the soufflé immediately for the best texture and presentation. Enjoy!
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 585 mg | 25% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 3.4 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 376 mg | 29% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 250 mg | 5% | |
*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.
