Cheesy Turkey Egg Souffle Recipe is a baked, puffed up, impressive egg dish that couldn’t be easier to make for brunch or luncheons, with all eggs!
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 whatever I love with eggs and cheese!
So many of the great dishes, sauces and techniques, have found their origin in French cuisine and gosh am I happy about that!
Basic Egg Soufflé
Egg whites, when whipped to puffy clouds and folded into a batter of fatty yolks, become the bass for a simple souffle.
Layering in a roux of butter and flour, and anything else you want to add to it, assures it holds its beautiful shape, while baking in a hot oven.
EGGS – The Perfect Meal
When asked the question, ‘if you could only have one ingredient, always in your kitchen, what would it be?
My answer will always be Eggs!
Eggs, especially when paired with cheeses, make for a beautiful protein profile, as well as flavor.
Because of this Egg Obsession I have, you will find many egg recipes throughout my blog!
- Cilbir – Mediterranean Poached Eggs Over Garlic Yogurt.
- Poached Egg Potato Latkes – Poached Egg Potato Latkes, are perfectly poached eggs over homemade potato latkes with a sliver of smoked salmon.
- Cooked Egg, Eggnog – rich yolks simmered in milk and sugar, with a cooked meringue on top.
What Makes A Soufflé Fluffy?
Before experimenting with added ingredients to your souffle, try making a very basic soufflé.
In this way, you will be confident when you later make one with cheese, or crab or any other favorite ingredient.
The primary ingredient that makes a souffle fluffy is air.
That’s right, lots of air being whipped into egg whites, much like a pavlova or macarons.
Turkey Eggs Are Such A Treat
Never had I thought to eat turkey eggs, much less showcase them on my blog.
However, as chance would have it, I met a woman who raised turkeys, just for their eggs.
I had to have some!
Twice this size of chicken eggs, a yolk as rich as a duck egg and lucky me, ‘I got twins’!
Roux – The Basics
Making a roux is probably the most basic of French recipes.
A roux is simply 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.
- White pepper
- Individual baking dishes
- Standup mixer or hand mixer
- Measuring cup
- Measuring spoons
- Sauce pan
- Stove top
Cheesy Egg Souffle Recipe
- 2 Individual baking dishes
- 4 Eggs, turkey, duck or large chicken room temperature and separated
- 1 cup Milk whole milk is best
- 3 tbsp Butter
- 2 tbsp Flour
- 4 oz Grated Cheese
- pinch Salt
- 1 Garlic clove crushed
- pinch White pepper
- 1/2 tsp Dried sage optional
- 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.
- Eggs should be room temperature. Souffle should be served immediately.