Master a French classic with very few ingredients with this Egg Soufflé Recipe.
I remember growing up and hearing the grown-ups talk about soufflés and not knowing what they were. All I knew was that they were “classy.” As I got older, I started experimenting in the kitchen, and I finally learned what a soufflé actually was. I realized that they were delicious and shouldn’t just be reserved for a “classy” occasion. I wanted to learn how to make them, so I scoured my cookbooks for the perfect soufflé, eventually coming across this recipe for a classic egg soufflé with the basic steps I needed. While I had expected the dish to be finicky and a bit hard to make, I was pleasantly surprised to find it’s actually quite simple.
If you are at all like me, the origin of the soufflé was also a mystery to you. I can tell you that soufflés have been a part of French cuisine since the 1700s. It is impossible to pinpoint the exact origin of the soufflé, or even this recipe in particular, but no doubt many chefs have had a hand in its development. Fluffy and delicious, with only six ingredients, there are no special bells and whistles; this is just a simple take on a classic recipe.
Is This Egg Soufflé Healthy?
The eggs in this recipe are a great source of protein and contain many nutrients, including B vitamins, vitamin A, and choline. This recipe also uses skim milk, which helps keep the fat content low while still giving you an extra dose of calcium and vitamin D.
There is butter in this recipe, which contains saturated fat. Spread across four servings, it’s not a huge amount. All in all, this is a dish that has some healthy qualities without being too indulgent—perfect for enjoying in moderation.
The Best Way To Separate Eggs
To make the perfect soufflé, you need to make sure you properly separate the eggs. If you have never separated eggs before, there are a few tips that can make it easier. The easiest way is to use an egg separator, a simple tool that catches the yolk while letting the whites slip through. As simple as that is, not everyone has an egg separator, and you should not go buy one just for this.
Instead, I recommend using cold eggs. When an egg is cold, the yolk and the whites each hold their structure better. Be sure to have multiple bowls: one for the whites, one for the yolks, and one for the shells. Crack the egg against the edge of the bowl to try to have a clean break without excessive shell shards. Once cracked and opened, use the shell halves to pass the yolk back and forth, being careful not to break the yolk, allowing the whites to run into the bowl below.
FAQs & TipsHow Do I Store Leftovers?
Let your leftover soufflé cool, then wrap it with plastic wrap and store it in the refrigerator for up to 3 days. Note that the texture will change, and the soufflé will lose its light, airy texture. Reheat it in the oven until it is just warmed through.
Serving Suggestions
A soufflé is the perfect baked breakfast dish. It’s light and airy and can easily be enjoyed alone, but that does not mean it has to be.
You can easily pair this soufflé with a heartier breakfast item like Cornbread Waffles With Pulled Pork And Maple-Apple Chutney. You could also have a breakfast appetizer before serving your soufflé. I like to serve Homemade Healthy Nachos: Breakfast Style to my family to start the meal before bringing out the soufflé. Another option would be a fruit-forward salad as a side, something like this Strawberry Salad With Grilled Nectarines, which complements the soufflé beautifully.
Ingredients
- 2 tablespoons unsalted butter plus extra for greasing the pan
- 4 large eggs separated
- 2 tablespoons all-purpose flour
- 1 cup skim milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit and lightly grease a 9-inch round baking dish with some butter.
- In a mixing bowl, beat the egg whites until soft peaks form, then set aside.
- Melt the 2 tablespoons of butter in a saucepan over medium heat, whisk in flour to create a roux, and cook until it begins to brown.
- Reduce heat to low, gradually add milk while whisking to prevent lumps, then increase heat to medium and whisk until thickened.
- Remove from heat, season with salt and pepper, and quickly whisk in the egg yolks.
- Gently fold the milk and yolk mixture into the beaten egg whites, being careful not to deflate the whites.
- Pour the mixture into the prepared baking dish and bake until the top is lightly browned, about 20-25 minutes. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment