This fluffy egg soufflé is light, airy, and perfect for breakfast or brunch. With its delicate texture and rich flavor, it’s surprisingly easy to make and is sure to impress your family and friends. Enjoy this dish with a sprinkle of herbs or a side of fresh salad for a complete meal.
Ingredients:
- 4 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cream of tartar
- 1 tablespoon butter
- 1/2 cup grated cheese (optional)
- Fresh herbs for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 1-quart soufflé dish or ramekins with butter.
- Separate the egg yolks and egg whites into two different bowls.
- In the bowl with egg yolks, whisk in the milk, salt, and black pepper until well combined. If using cheese, mix it in at this stage.
- In a separate bowl, beat the egg whites with the cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the egg yolk mixture, being careful not to deflate the whites.
- Pour the mixture into the prepared soufflé dish or ramekins.
- Bake for 20-25 minutes, or until the soufflé is puffed up and golden on top.
- Serve immediately, garnished with fresh herbs if desired. Enjoy!