Eggs 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 Soufflé
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
- Preheat the oven to 400 degrees F. Grease a 9-inch round baking dish.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
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Thanks! This recipe made me appear as if I can cook. Made it for Mother’s Day breakfast and everyone loved it including my wife.
This was so yummy and super easy to make! I added crumbled sharp cheese and dill to mine and it was delish! Thanks for the recipe!
My family loved this!!
Could you use tapioca flour instead for the roux?
Hi Laura. We’ve not tried that.
Forgot to rate :)
This recipe was absolutely fantastic! I am gluten free and my husband is lactose intolerant, so I made this with lactose free milk, Earth Balancr vegan buttery sticks, and gluten free Cup4Cup flour. I also added chopped spinach. It turned out beautifully! So yummy and can’t wait to make again.
Glad to hear your substitutions still made it delicous! – Nicole
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!
LOVE this! I added spinach leaves and Vermont white cheddar, so good!! 5 stars!
Ahhhhh! This looks so good! Unfortunately, I am not eating wheat OR butter, however I have an awesome alternative. Thanks so much, this is an awesome recipe! http://themissedfoodconnection.wordpress.com/2013/10/14/pepper-cheese-and-spinach-mini-egg-souffles-gluten-free/