Cheesy Egg Souffle is a baked, puffed up, impressive egg dish that couldn’t be easier to make for brunch or luncheons.
Course Eggs
Cuisine European Fusion
Keyword Cheesy Egg Souffle
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 2servings
Equipment
Mixer
2 Individual baking dishes
Ingredients
4Eggs, turkey, duck or large chicken room temperature and separated
1cupMilk whole milk is best
3tbspButter
2tbspFlour
4ozGrated Cheese
pinchSalt
1Garlic clovecrushed
pinchWhite pepper
1/2tspDried sage optional
Instructions
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.
Video
Notes
Eggs should be room temperature. Souffle should be served immediately.