This delicious and easy Egg Soufflé recipe is perfect for a quick breakfast or light meal. With a creamy texture and golden, airy top, it’s a great way to impress your guests or enjoy a simple, nutritious dish. You can easily customize it with your favorite fillings like ham or herbs. Enjoy the fluffy perfection!
Ingredients Needed:
- 2 tablespoons butter
- 2 tablespoons whole-wheat flour
- 1 cup milk
- salt
- pepper
- 5 eggs
Optional Fillings:
- ham
- prosciutto
- basil
How To Make Egg Souffle Recipe?
- Preheat the Oven: Preheat your oven to 200°C and grease a 23cm round baking dish.
- Separate the Eggs: Separate the egg whites from the yolks, placing the whites in a separate bowl. Whisk the egg whites on high speed with an electric mixer until soft peaks form, then set aside.
- Make the Roux: Melt the butter (28g) in a small saucepan over medium heat. Once the foam subsides, whisk in the flour (16g) and continue to whisk until the mixture begins to brown. Reduce the heat to low and gradually add the milk (240ml), whisking constantly to avoid lumps. Turn the heat back to medium and continue whisking until the mixture thickens about 5 minutes.
- Add Salt and Pepper: Remove the saucepan from the heat and stir in 1/8 tsp salt and a pinch of pepper. Quickly whisk in the egg yolks without letting them cook.
- Fold Together: Pour the milk and egg yolk mixture into the egg whites. Using a rubber spatula, gently fold the mixture together, being careful not to deflate the egg whites. Add in any optional fillings like ham, prosciutto, or herbs, and fold them in gently. Do not overmix.
- Bake the Soufflé: Scoop the mixture into the prepared baking dish and bake for 20-25 minutes, or until the top is lightly browned. Serve immediately, as soufflé will collapse once cooled.
Recipe Tips:
- Whisk the Egg Whites Properly: Be sure to whisk the egg whites until they form soft peaks. This will give your soufflé its light, airy texture.
- Don’t Overmix: When combining the egg whites with the yolk mixture, fold gently to keep the air in. Overmixing will deflate the soufflé.
- Use Fresh Ingredients: Fresh eggs and quality butter will give your soufflé a better taste and texture.
- Prepare the Baking Dish: Grease your baking dish well to prevent sticking. This will help the soufflé rise evenly.
- Serve Immediately: Soufflés deflate quickly after baking, so be sure to serve it right away for the best result.
How To Store Leftovers?
Allow the leftover egg soufflé to cool to room temperature before storing it in an airtight container in the fridge. It will stay good for 1 day.
Nutrition Facts:
- Calories: 220 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 135mg
- Sodium: 380mg
- Potassium: 160mg
- Total Carbohydrate: 14g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 12g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Cheese Souffle Recipe
- Gordon Ramsay Raspberry Souffle Recipe
- Gordon Ramsay Chocolate Souffle Recipe
Gordon Ramsay Egg Souffle Recipe
Description
This delicious and easy Egg Soufflé recipe is perfect for a quick breakfast or light meal. With a creamy texture and golden, airy top, it’s a great way to impress your guests or enjoy a simple, nutritious dish. You can easily customize it with your favorite fillings like ham or herbs. Enjoy the fluffy perfection!
Ingredients
Optional Fillings:
Instructions
- Preheat the Oven: Preheat your oven to 200°C and grease a 23cm round baking dish.
- Separate the Eggs: Separate the egg whites from the yolks, placing the whites in a separate bowl. Whisk the egg whites on high speed with an electric mixer until soft peaks form, then set aside.
- Make the Roux: Melt the butter (28g) in a small saucepan over medium heat. Once the foam subsides, whisk in the flour (16g) and continue to whisk until the mixture begins to brown. Reduce the heat to low and gradually add the milk (240ml), whisking constantly to avoid lumps. Turn the heat back to medium and continue whisking until the mixture thickens about 5 minutes.
- Add Salt and Pepper: Remove the saucepan from the heat and stir in 1/8 tsp salt and a pinch of pepper. Quickly whisk in the egg yolks without letting them cook.
- Fold Together: Pour the milk and egg yolk mixture into the egg whites. Using a rubber spatula, gently fold the mixture together, being careful not to deflate the egg whites. Add in any optional fillings like ham, prosciutto, or herbs, and fold them in gently. Do not overmix.
- Bake the Soufflé: Scoop the mixture into the prepared baking dish and bake for 20-25 minutes, or until the top is lightly browned. Serve immediately, as soufflé will collapse once cooled.
Notes
- Whisk the Egg Whites Properly: Be sure to whisk the egg whites until they form soft peaks. This will give your soufflé its light, airy texture.
- Don’t Overmix: When combining the egg whites with the yolk mixture, fold gently to keep the air in. Overmixing will deflate the soufflé.
- Use Fresh Ingredients: Fresh eggs and quality butter will give your soufflé a better taste and texture.
- Prepare the Baking Dish: Grease your baking dish well to prevent sticking. This will help the soufflé rise evenly.
- Serve Immediately: Soufflés deflate quickly after baking, so be sure to serve it right away for the best result.
Gordon Ramsay Egg Souffle Recipe