Recipe: Egg Soufflé

egg souffle from 100 Days of Real FoodEggs for breakfast, eggs for dinner, eggs for lunch…we definitely eat our fair share of eggs around here. And how can you blame us when eggs can so easily be reinvented a hundred times over whether you’re frying, boiling, scrambling, baking or poaching them. So here’s yet another way to make eggs and if you haven’t already tried this, definitely add it to your list the next time you’re entertaining guests. This dish will take a little extra time since you have to whip the egg whites, but the end result is oh-so-fluffy and delicious. And feel free to make this soufflé your own by adding bits of ham, cheese, herbs or even veggies. It’s the prefect weekend brunch treat!

egg whites

5.0 from 2 reviews
Egg Soufflé
Serves: 3-4
Adapted from Williams Sonoma Breakfast Cookbook
  • 2 tablespoons butter, organic unsalted grass-fed butter recommended
  • 2 tablespoons whole-wheat flour
  • 1 cup milk
  • Salt & pepper
  • 5 eggs, local or organic pastured eggs recommended
  • 1 cup filling if desired (grated cheese, diced organic ham or prosciutto, herbs, etc.)
  1. Preheat the oven to 400 degrees F. Grease a 9-inch round baking dish.
  2. Separate the eggs by placing the whites in a separate bowl from the yolks. Whisk the egg whites with a mixer on high speed until soft peaks form (pictured) and set aside.
  3. Melt the butter in a small saucepan over medium heat. Once the foam has subsided, whisk in the whole-wheat flour (this is called making a “roux”). Keep whisking until the mixture begins to brown then turn the heat down to low and slowly add the milk while still whisking constantly so lumps do not form. Turn it back up to medium and continue whisking until the milk mixture begins to thicken, about 5 minutes.
  4. Remove the pan from the heat and add ⅛ teaspoon salt and a pinch of pepper. Quickly whisk the egg yolks into the milk mixture without allowing them to cook.
  5. Pour the milk/yolk mixture into the fluffy egg whites and using a rubber spatula carefully fold the two together without crushing the air out of the egg whites. Also add and mix in filling (like ham and/or cheese) if desired. Do not overmix.
  6. Scoop the mixture into the prepared baking dish and bake until lightly brown on top, about 20 – 25 minutes. Serve immediately (otherwise the soufflé will “fall”).
We recommend organic ingredients when feasible.
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  • Comments

    1. Janine |

      My 6 yrs old doesn’t like eggs but just started eating frittatas. So I’ll just this a try and see if she will eat this too. I’m tried so hard to reduce our beef consumption. Thanks as always!

    2. Danielle |

      I just made this for dinner, so good! I put it into several ramekins vs one large dish, then reduced the cook time to 15 min. Thanks for the recipe!

    3. Brenda |

      I was searching for something to make for Christmas day brunch. Yep,I’m trying to get a jump start. I think I will try this but would like some suggestions for ‘herbs’ to add. I don’t want to add any ham as will have some organic bacon as a side, but cheese and possibly some herbs for flavor and would like some suggestions that would complement the eggs well.

      • Assistant to 100 Days (Jill) |

        Hi Brenda. I would probably suggest herbs such as parsley, tarragon, chervil, or chives. You could also add some chili powder if you want to spice it up. Hope it works out well. Jill

    4. Felicia |

      This was really good, I put in broccoli, cheddar cheese and herbs.

    5. Angie |

      I am very new to true cooking. I tried this recipe and the souffle came out GREAT! I added shredded cheddar cheese and ham. As long as you beat the egg whites long enough and are gentle enough when you blend everything together (thoroughly!) this is an easy recipe to follow!

    6. Angie |

      Forgot to rate :)

    7. Laura |

      Could you use tapioca flour instead for the roux?

      • Amy Taylor (comment moderator) |

        Hi Laura. We’ve not tried that.

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