Why You’ll Love Egg Soufflé Recipe

This Egg Soufflé Recipe Soufflé is a delightful and elegant breakfast dish that’s surprisingly easy to prepare. Inspired by the beloved Panera Bread soufflés, this homemade version features a light, fluffy texture with a rich, cheesy flavor. It’s perfect for special occasions like holidays or a luxurious weekend brunch. The best part? You can customize it with your favorite add-ins such as spinach, another meat, or herbs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large eggs, separated
1/2 cup whole milk
1/2 cup grated Gruyère cheese
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon cream of tartar
Butter and grated Parmesan cheese for coating ramekins

Directions

Preheat the oven to 400°F (200°C). Generously butter four 6-ounce ramekins and coat the inside with grated Parmesan cheese, tapping out the excess.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 2-3 minutes.
Remove the saucepan from the heat and stir in the grated Gruyère and Parmesan cheeses, salt, and black pepper until the cheeses have melted and the mixture is smooth.
In a separate bowl, whisk the egg yolks until light and frothy. Slowly pour the cheese mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
Gently fold the egg whites into the egg yolk and cheese mixture until just combined.
Divide the soufflé mixture evenly among the prepared ramekins.
Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés have puffed up and are golden brown on top.
Serve immediately and enjoy the light, airy texture and rich flavor of your homemade egg soufflé.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes

Variations

Vegetarian: Add sautéed spinach, bell peppers, or mushrooms for a flavorful vegetarian option.
Meat Lovers: Incorporate cooked another meat, sausage, or ham into the soufflé mixture for added protein.
Herb Infused: Mix in fresh herbs like chives, thyme, or rosemary to enhance the flavor profile.
Cheese Variations: Experiment with different cheeses such as cheddar, fontina, or goat cheese for a unique twist.

Storage/Reheating

Storage: Store any leftover soufflé in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through. Note that soufflés may lose some of their puffiness upon reheating.

FAQs

Can I make this soufflé ahead of time?

It’s best to bake the soufflé just before serving to maintain its light and airy texture.

Can I use a different type of cheese?

Yes, you can substitute Gruyère with cheeses like cheddar, fontina, or Swiss, keeping in mind that the flavor profile will change.

Can I use non-dairy milk?

Non-dairy milk can be used, but it may affect the texture and flavor. Full-fat coconut milk or unsweetened almond milk are good alternatives.

Can I freeze the soufflé?

Freezing is not recommended as it may cause the soufflé to become soggy upon reheating.

Can I double the recipe?

Yes, you can double the recipe, but you may need to bake the soufflés in batches to avoid overcrowding the oven.

Can I use ramekins of different sizes?

Yes, but adjust the baking time accordingly. Larger ramekins may require a longer baking time.

Can I use egg substitutes?

Egg substitutes can be used, but they may affect the texture and rise of the soufflé.

Can I add vegetables to the soufflé?

Yes, sautéed vegetables like spinach, mushrooms, or bell peppers can be folded into the mixture before baking.

Can I use self-raising flour instead of all-purpose flour?

It’s best to use all-purpose flour as self-raising flour contains baking powder, which may alter the soufflé’s texture.

Can I make mini soufflés?

Yes, you can use smaller ramekins; just adjust the baking time as smaller soufflés will cook faster.

Conclusion

This Egg Soufflé is a sophisticated yet simple dish that brings a touch of elegance to any breakfast or brunch. With its fluffy texture and rich flavor, it’s sure to impress your guests and become a favorite in your recipe repertoire. Feel free to experiment with different ingredients to make it your own.

Egg Soufflé Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This fluffy and flavorful Egg Soufflé is a delightful breakfast or brunch option, perfect for special occasions or holiday mornings. Made with simple ingredients like eggs, milk, Gruyère, and Parmesan cheeses, it’s both impressive and easy to prepare.

Author: Emily
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Breakfast
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

Preheat the oven to 400°F (200°C).
Generously butter four 6-ounce ramekins and coat the inside with grated Parmesan cheese, tapping out the excess.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 2-3 minutes.
Remove the saucepan from heat and whisk in the egg yolks, one at a time. Then, stir in the Gruyère and Parmesan cheeses, salt, and pepper.
In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
Gently fold the egg whites into the cheese mixture until just combined.
Divide the soufflé mixture evenly among the prepared ramekins.
Place the ramekins on a baking sheet and bake for 18-20 minutes, or until the soufflés have risen and are golden brown on top.
Serve immediately, as soufflés will deflate upon cooling.

Notes

For added flavor, consider incorporating sautéed spinach, garlic, chives, artichoke, bell pepper, sausage, or chopped meat into the soufflé mixture.
Ensure that the egg whites are beaten to stiff peaks to achieve the desired fluffiness.
Serve the soufflés promptly after baking to enjoy their light and airy texture.