Egg Souffle Recipe

The soufflé, a hallmark of French cuisine, is a culinary creation that embodies both elegance and technique. Its name, which translates to "to breathe" in French, perfectly encapsulates its defining characteristic: a light and airy texture that seems to float on the plate. Traditionally served as a centerpiece for both sweet and savory dishes, the soufflé has long been a favorite among chefs and home cooks alike. It represents a culinary challenge that, when mastered, rewards the cook with a dish that is as visually stunning as it is delicious.

Elevate your breakfast with the Fluffy Cloud Egg Soufflé! This light and airy dish combines eggs, Gruyère cheese, and fresh herbs for a visually stunning and flavorful experience. Perfect for brunch or a cozy morning at home, it's packed with protein and essential nutrients. Mastering the souffle technique is a rewarding challenge that everyone can enjoy. Try it today and impress your loved ones! #Soufflé #FluffyCloudEgg #BreakfastIdeas #BrunchRecipes #EasyCooking #HealthyEating

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Ingredients

4 large eggs, separated

1/2 cup whole milk or cream

1 cup shredded Gruyère cheese (or cheese of your choice)

1 tablespoon unsalted butter (plus extra for greasing the dish)

1 tablespoon all-purpose flour

1/4 teaspoon cream of tartar

1/2 teaspoon salt

1/4 teaspoon black pepper

Fresh herbs (such as chives or parsley) for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C). Grease a 1-quart soufflé dish with butter.

In a medium saucepan over low heat, melt the butter. Once melted, stir in the flour and cook for 1-2 minutes until it forms a smooth paste.

Gradually whisk in the milk or cream, continuing to whisk until the mixture thickens and bubbles. Remove from heat.

Stir in the egg yolks (one at a time), salt, black pepper, and half of the Gruyère cheese until well combined. Set aside to cool slightly.

In a separate large bowl, whip the egg whites and cream of tartar until stiff peaks form.

Gently fold the egg whites into the cheese mixture. Be careful not to deflate the egg whites—use a light, folding motion.

Pour the soufflé mixture into the prepared dish and sprinkle the remaining Gruyère cheese on top.

Bake for 25-30 minutes, or until the soufflé is puffed and golden brown on top. Avoid opening the oven door during baking to prevent it from collapsing.

Remove from the oven and serve immediately, garnished with fresh herbs if desired.

Prep Time: 15 min | Total Time: 45 min | Servings: 4