Cheesy Egg Souffle is a baked, puffed up, impressive egg dish that couldn’t be easier to make for brunch or luncheons.
French Cuisine
While it is one of the first French dishes I learned to make, I have since made it my own by adding a variety of ingredients, changing its ‘French-ness’ into what ever I love with eggs and cheese!
So many of the great dishes, sauces and techniques all, who love to cook, have found their origin in French cuisine and gosh am I happy about that!
What Makes A Soufflé Fluffy?
Egg whites, when whipped to puffy clouds and folded into a batter of fatty yolks, a roux of butter and flour, and anything else you want to add to it, holds its beautiful shape while baking in a hot oven.
Basic Egg Soufflé
Before experimenting with added ingredients to your souffle, try making a very basic soufflé so you are confident when you later make one with cheese, or crab or any other favorite ingredient.
Roux – The Basics
Making a roux is probably the most basic of French recipes. Equal amounts of melted butter to flour. Stir until if forms a neat little ball of fat and gluten.
This little French treasure is used to thicken many soups and gravies but also the perfect base with warm milk, egg yolks and whipped egg whites.
Cheesy Egg Souffle Or Omelette?
While most souffles are baked in a ramekin baking dish, an interesting approach to a souffle is to cook it on top the stove in a non-stick frying pan as an omelette.
As the bottom starts to cook and look golden, fold it in half and watch it puff up and look like the most decadent omelette you’ve ever had.
Ingredients Needed
- Eggs
- Milk
- Butter
- Flour
- Cheese
- Salt
- Garlic
- White pepper
- Sage
Equipment Needed
- Individual baking dishes
- Standup mixer or hand mixer
- Measuring cup
- Measuring spoons
- Sauce pan
- Oven
- Stove top
Cheesy Egg Souffle Recipe
Course: EggsCuisine: European Fusion2
servingsCheesy Egg Souffle is a baked, puffed up, impressive egg dish that couldn’t be easier to make for brunch or luncheons.
Ingredients
Eggs – 4, room temperature and separated
Milk – 1 cup, whole milk is best
Butter – 2 tablespoons, plus 1 tablespoon to prepare baking dish
Flour – 2 tablespoons
Grated Cheese – 4 ounces, plus 1 tablespoon to prepare baking dish
Salt – 1/4 teaspoon
Garlic – 1 clove, crushed
White pepper – 1/8 teaspoon
Dried sage – 1/2 teaspoon (optional)
Directions
- Preheat oven to 400. Rub 1 tablespoon of butter all around the inside of both baking dishes. Sprinkle 1 tablespoon of grated cheese inside the buttered baking dishes.
- With a hand mixer, whip the egg whites until they become cloud-like. Set aside.
- Warm the milk but do not boil. In a small pan, melt the butter and stir in the flour. Slowly whisk in the warm milk into the butter/flour mixture, also known as a roux. Whisk until it becomes thick. Remove from the stove and allow the batter to cool for about 5 minutes.
- In the pan of batter whisk one egg yolk at a time. After all the yolks are in the batter, whisk really well until the batter becomes ribbon-like. Sprinkle in the cheese, garlic, salt, pepper and sage. Whisk well. Gently fold the egg yolk batter into the whipped egg whites a little at a time.
- Transfer to the prepared baking dishes. Pop in the oven and immediately turn down the oven to 375.
- Bake 20 to 30 minutes until the souffle rises tall and stops jiggling. It will appear slightly golden, but do not over bake. Serve immediately.
Notes
- Eggs should be room temperature. Souffle should be served immediately.
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.
