A light and airy egg soufflé that’s perfectly fluffy, golden on top, and delicate inside. This elegant dish can be served as a savory breakfast or a delicious side for brunch.
Ingredients
- 4 large eggs, separated
- 1/4 cup whole milk
- 1/4 cup grated cheese (Gruyère, cheddar, or your choice)
- 1 tablespoon butter (for greasing the soufflé dish)
- 1/4 teaspoon cream of tartar
- Salt and pepper to taste
- Pinch of nutmeg (optional for added flavor)
Instructions
- Prepare the Oven and Dish:
- Preheat your oven to 375°F (190°C).
- Butter a medium-sized soufflé dish and lightly dust it with grated cheese or flour to prevent sticking.
- Prepare the Egg Yolks:
- In a medium bowl, whisk the egg yolks with the milk, a pinch of salt, pepper, and nutmeg (if using) until smooth.
- Stir in the grated cheese.
- Beat the Egg Whites:
- In a separate clean, dry bowl, beat the egg whites and cream of tartar using a hand mixer or stand mixer.
- Whip the egg whites on medium-high speed until stiff peaks form. This ensures a fluffy soufflé.
- Combine Yolks and Whites:
- Gently fold the beaten egg whites into the yolk mixture using a spatula. Be careful not to deflate the egg whites; fold just until combined.
- Transfer to the Soufflé Dish:
- Pour the mixture into the prepared soufflé dish and smooth the top.
- Bake:
- Place the soufflé in the preheated oven and bake for 20-25 minutes or until puffed and golden brown on top. Avoid opening the oven door while baking to prevent the soufflé from collapsing.
- Serve Immediately:
- Once out of the oven, serve immediately, as soufflés tend to deflate after a few minutes.
Enjoy your fluffy and delicious egg soufflé!