Learn how to make the perfect egg soufflé with this easy video! Just eggs and cheese is all you need to create a delicious and fluffy egg soufflé like dish. Plus, this recipe is easy to make with a Tovala oven, so you can put it together in minutes!
If you're looking for a delicious, easy recipe that you can make in just minutes, then give this egg soufflé a try! You'll love the fluffy texture and cheesy flavor that this dish delivers. Plus, it's perfect for a special occasion or weekend brunch. Egg soufflé is a delicious, fluffy and delicate dish that is perfect for breakfast, brunch or even a light lunch or dinner. Making an egg soufflé may seem intimidating at first, but with a few tips and tricks, you can create a perfectly puffed and golden soufflé that will impress your family and friends.
- 4 eggs
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated cheese (such as Gruyere or Cheddar)
What you need:
- 8-inch souffle dish
- Medium saucepan
- Mixing bowls
- Electric mixer
- Oven thermometer
- Baking sheet
Step 1: Prepare the soufflé dish
Butter an 8-inch soufflé dish and sprinkle it with grated cheese. This will help the soufflé to rise and will also add a nice cheesy flavor. Place the dish on a baking sheet and preheat the oven to 375°F.
Step 2: Make the roux
In a medium saucepan, melt 1/4 cup of unsalted butter over medium heat. Add 1/4 cup of all-purpose flour and whisk constantly until the mixture turns golden brown and smells nutty, about 2-3 minutes. This is called a roux and will help to thicken the milk mixture.
Step 3: Add the milk
Slowly pour 1 cup of milk into the roux while whisking constantly. Continue to whisk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook for 2-3 minutes, whisking constantly, until it thickens.
Step 4: Season the mixture
Remove the pan from heat and season the mixture with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of ground nutmeg. Whisk until the seasonings are evenly distributed.
Step 5: Separate the eggs
Separate 4 eggs, placing the whites in a large mixing bowl and the yolks in a separate bowl.
Step 6: Mix the yolks
Using an electric mixer, beat the egg yolks until they are pale and thick, about 2-3 minutes.
Step 7: Mix the milk mixture and the yolks.
Slowly pour the milk mixture into the bowl with the egg yolks, whisking constantly to prevent the yolks from curdling. Mix until the mixture is smooth and creamy.
Step 8: Beat the egg whites.
Using a clean and dry electric mixer, beat the egg whites until they form stiff peaks. This will take about 3-5 minutes.
Step 9: Fold in the egg whites
Using a rubber spatula, gently fold the egg whites into the yolk and milk mixture. Be careful not to over mix as this can deflate the egg whites and make the soufflé dense.
Step 10: Pour the mixture into the soufflé dish
Pour the egg mixture into the prepared soufflé dish, being careful not to disturb the grated cheese on the bottom. Smooth the surface with a spatula.
Step 11: Bake the soufflé
Place the baking sheet with the soufflé dish in the preheated oven and bake for 25-30 minutes, or until the soufflé is puffed and golden brown. Do not open the oven door during baking, as this can cause the soufflé to deflate. Be sure to serve it immediately as a soufflé may shrink as it cools.