CLOSE

Skip links

March 15, 2012
30 Comments

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

egg souffle from 100 Days of Real Food

Egg Soufflé

Course: Breakfast, Lunch, Main Course
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Adapted from Williams Sonoma Breakfast Cookbook
Print

Ingredients

  • 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

Optional Fillings (1 cup)

  • ham diced
  • prosciutto
  • basil or other herbs

Instructions

  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 1/8 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”).
    Enjoy!

Recipe Notes

We recommend organic ingredients when feasible.

Reader Interactions

30 Comments

No More Comments

1 2 3

Show More Comments

Leave a Comment

Your email address will not be published. Required fields are marked *

Thank you for subscribing!
You will receive a subscription confirmation email shortly (check your junk mail or "promotions" tab if you don't see it) and will be redirected to your submitted comment in 5 seconds.
Sorry, there has been an error.
Please ensure you have entered your name and a valid email address and try again. If you still have trouble, please contact us at [email protected].

You May Also Like These

Whole Wheat Pastry Recipe from 100 Days of Real Food
It’s no secret that my older daughter has an interest in pop tarts (since I recently shared on facebook that she’s apparently been “trading” at snack time to get some!) so clearly I had to do something about it. First of all, we took her to the store and let her pick out a box of organic fro

Read More >
While we can argue that it's less expensive to cook a meal at home, the reality is that sometimes you just can't (or don't want to!), and fast food feels like the only option. Here's a list of decent meals you can find at four popular fast food chains.

Read More >
moroccan fish from 100 Days of Real Food
This recipe is super easy and somewhat of a deviation from the typical lemon-juice flavored seafood entree. Get ready to enjoy some unique flavors and impress your family without spending hours in the kitchen! Moroccan Fish with Mango and Couscous Adapted from FoodNetwork.com 1

Read More >
Real Food in an RV on 100 Days of #RealFood
In case you missed it, we just spent five of the last six weeks out west exploring our beautiful continent, and four of those weeks were in an RV rental. And after all that fun, I am here to report on our adventure in eating real food on the road.

Read More >
Easy Walnut Crusted Salmon on 100 Days of #RealFood
This Walnut Crusted Salmon recipe tops the list as one of the easiest and fastest dinner dishes of all time! As I've said before, one of my favorite things about seafood is how fast it cooks, and the walnut crust in this recipe literally adds only minutes to the prep time.

Read More >
Recipe Chart by Dietary Need on 100 Days of #RealFood
I have a little gift for you today. It's all the recipes in my cookbook organized by dietary need in chart form. Most of this info is already listed in the back of the book, but it's not in a chart, which I think makes things a little easier when it comes to families with more than one dietary ne

Read More >
I'll never forget my first hunt to find "real" eggs back when we initially made our switch to real food. I'd read in Michael Pollan's book, In Defense of Food, that "pastured" was the optimal egg label to look for yet when I visited three different grocery stores in our area - including health food stores - everyone basically looked at me like I had three heads. Those days were fun. So, I went back to my research just to make sure I wasn't confusing the word "pastured" with "pasteurized" (two similar sounding terms with very different meanings!), and I was momentarily at a loss. Eventually I figured out that the "good" eggs are the local ones found at the farmers' market. I learned that in most cases pastured chickens not only roam free, but roam on a green, grassy field - or should we call it - a pasture! Unlike cows, chickens do well solely on grains, BUT they are much healthier animals if they eat some greens and bugs as well. And as I've shared before, "The diet of the animals we eat strongly influences the nutritional quality, and healthfulness of the food we get from them, whether it is meat or milk or eggs.*" Healthier chickens (defined by diet and living conditions) = more nutritious eggs! So, for a couple years now we've been almost exclusively buying our eggs from the farmer's market. And what I've noticed is that - no matter what type of grocery store eggs we compare them to - you can see the difference. The color of the yolks from truly pastured eggs are a vibrant orange versus the pale yellow you typically find. And when farmers' market shopping there is no need to understand the different egg labels since you basically "shake the hand that feeds you" and can simply ask the farmer about the living conditions and diet of their chickens as well as the use (or lack) of antibiotics. Farmer's Market Egg vs. Organic Egg - 100 Days of Real Food In an effort to clear some things up, here's the low down on some common egg labels (based on information provided by the USDA and Humane Society). Read on to see what terms are actually regulated by the government and what they mean exactly - if anything!

Read More >
Food Shopping
269 Comments

Copyright © 100 Days of Real Food | All rights reserved

Thank you for sharing!

Come check us out on Facebook or Instagram too!
Follow

Send this to a friend