There are eggs, and then there are EGGS! I was excited to be given the opportunity to obtain turkey eggs from a small local farm. I found the eggs even more impressive than my favorite duck eggs, and when I discovered a double yolk inside one of my eggs, I knew it was the perfect richness for a classic soufflé.

I can’t think of any meal I enjoy more, than a cheese-egg soufflé with a lovely side of asparagus. It is rich, simple, and yet elegant. Come join me in my kitchen while I show you just how fast and easy a soufflé is to prepare.

Two important notes: Eggs should be room temperature, and a soufflé should be served right out of the oven.


Serves 2 large or 4 small

  •  Eggs – 3 large turkey eggs, duck eggs, or 5 chicken eggs
  • Milk – 1 cup of whole milk
  • Butter – 2 tablespoons for roux and 1 tablespoon to prepare baking dish
  • Flour – 2 tablespoons
  • Cheese – 4 ounces of grated cheese for soufflé, plus 1 tablespoon to prepare baking dish
  • Salt – ¼ teaspoon
  • Garlic – 1 small clove, crushed
  • Dried Sage – ½ teaspoon
  • White Pepper – 1/8 teaspoon

Preheat oven to 400


  • Separate whites from yolks.
  • Place milk in a sauce pan to steam it but not boil it.
  • Make the roux. Melt 2 tablespoons of butter, add flour, stir and cook for 2 minutes to create a nice nutty flavor to the flour. Slowly add hot milk to roux. Hand whip until it thickens. Let is sit with stove off for a few minutes.
  • Slowly add one yolk at a time, stirring all the while. Turn stove back on, stir and cook for a few minutes until the yolk mixture thickens. Cool completely.
  • While the soufflé base is cooling (yolk mixture) prepare the baking dishes, by brushing melted butter on sides and bottom of the dish. Sprinkle a little cheese on bottom and sides of the dish.
  • Now whip your egg whites until they form a peak.
  • Add salt, garlic, sage, and pepper to cooled yolk mixture. Gently fold the yolk mixture into the egg whites, little at a time. Add grated cheese while folding in the yolk mixture. Transfer soufflé mixture to prepared baking pans. Pop in the oven and immediately turn oven down to 375!
  • Bake 20 to 30 minutes until the soufflé rises proud and tall!

Serve immediately.





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