A fluffy cheesy cloud of savory delight! It's like a puffy version of a buttery cheesy omelet! Soufflés are not nearly as difficult as the media portrays. Here, I made soufflé using parmesan cheese, but practically any meltable cheese will work. These soufflés work well with breakfast dishes (e.g. toast, fruit, eggs). Other recipes may recommend making a béchamel sauce first, but this recipe is a bit easier!
Recipe is here and pictures of the process are below:
Ingredients:
4 tsp. butter, softened
2 Tbsp. plus 2 tsp. flour
4 egg whites and 2 egg yolks, at room temperature
3 1/2 oz. finely grated cheese (cheddar, parmesan, gruyere)
Salt and pepper
1/2 cup milk
Directions:
Coat 4 4 oz. ramekins with 1 tsp. butter. Add 1/2 tsp. flour to each, then tilt to coat, shaking out the excess. Stick them in the fridge.
Fill a large saucepan with 1 inch of water and bring to a simmer over medium heat. Place the egg yolks in a small bowl and the 4 egg whites in a large metal bowl.
Toss the cheese, the remaining 2 tbsp. flour and a pinch each salt and pepper in a large metal bowl; stir in the milk. Place the bowl over the simmering water; stir until the cheese melts and the mixture is steaming, about 5 minutes.
Add 2 tbsp. of the cheese mixture to the yolks (to temper the eggs), stirring with a small whisk. Whisk the yolk mixture into the hot cheese mixture and remove from the heat.
Position a rack in the middle of the oven; preheat to 375°F.
Whip the egg whites, using a large whisk or an electric mixer, until stiff but not dry, about 1 minute.
Fold one-third of the whites into the cheese mixture, then fold in the remaining whites; mix gently. Mix until it’s still slightly viscous but not a lot of the blobs of egg white are showing.
Spoon the mixture into the ramekins, filling each three-quarters full. Place on a baking sheet; transfer to the oven. Bake, without opening the oven, until the soufflés are puffed, about 15 minutes. Serve with toast or anything that cheese goes well with.
4 servings.
What the souffle mixture looked like before i added to the ramekins. Yes, there are some egg white lumps, but to get a light and fluffy souffle, leaving these in is beneficial.
Ramekins filled with souffle mixture, before baking.
Baked souffles!
I actually did a mini experiment while making these to see how well mixed in the egg whites need to be. The two on the left had more egg white lumps before baking (not as well mixed) and the two on the right were more mixed (less egg white lumps). As you can see, the less mixed souffles were fluffier!
What it looks like on the inside. It went wonderfully with strawberries and toast.
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