It’s been a while since I wanted to try making an egg souffle! But never really find the time nor the willingness to do them. Now that I’m on Christmas holiday break from work, I couldn’t find any more excuses to try it.
The results, a fantastic, fluffy, delicious eggs souffle. I was surprised how it requires almost no special skills to do them. 🍳
🔹3 eggs (separated)
🔹60 gr grated Gouda or cheddar cheese
🔹1 tbsp butter
🔹Salt to taste
🔹Separate the eggs into two bowls, slightly beat the egg yolks with some salt, and set aside.
🔹In another big bowl, beat the egg whites until firm, glossy peaks form. (like if you are doing a french meringue).
🔹Now combine both parts, adding half of the beating egg whites to the yolks, and stir well until the whites are thoroughly mixed, and the soufflé base has a looser consistency. 🔹Add half of the cheese and the remaining part of the egg whites. DO this step carefully without losing all the air from the egg white.
🔹I recommend using a silicone spatula, gently folding them into the soufflé base just until well combined.
🔹Now cook the eggs in a nonstick skillet, melt butter over medium heat, until foaming. Rub the soufllé batter into the pan using a spatula, spread the batter into an even circle, and smooth the surface. Cover and cook for about 3 min, or until the bottom has some color, and the top is barely set. (you will see some bubbles forming on top, like a pancake). That’s how you know it is ready. Scatter remaining cheese on top; cover once more and cook until cheese starts to melt, about 1 minute longer.