What is This Recipe?

An egg soufflé is a baked masterpiece that starts with a rich, cheesy base and gets its signature lift from whipped egg whites. In this version, a creamy roux is blended with Gruyère and Parmesan for bold, savory flavor, then folded together with airy egg whites. As it bakes, the soufflé rises to golden perfection—crisp on the outside and cloud-like within.

✅ Why You Should Try This Recipe

Elegant Presentation: It rises tall and proud, making a beautiful impression at the table.
Big on Flavor: The mix of Gruyère and Parmesan delivers bold, savory richness.
Make it Your Own: Add herbs, veggies, or swap cheeses to suit your style.
Halal-Friendly: No pork, alcohol, or haram ingredients—just wholesome goodness.

🔧 Pro Tips & Variations

Start with Room Temp Eggs: Helps the whites whip to max volume.
Fold with Care: Keep your mixture airy by gently folding the whites into the base.
Fresh Flavor Boost: Stir in chopped chives, parsley, or your favorite herbs.
Cheese Swap: Try cheddar, feta, or even a spicy pepper jack for a twist.

❓ FAQs – Common Questions

Q: Can I prep it ahead of time?
A: It’s best to bake right after mixing—waiting can deflate the batter and affect the rise.

Q: How will I know it’s done?
A: Look for a puffed, golden top. A gentle wiggle should show a slightly jiggly center—firm but still tender inside.

Q: Can I use a large dish instead of ramekins?
A: Yes! Just extend the bake time, as larger portions take longer to cook through.

📢 Final Thoughts – Enjoy & Share!

This fluffy egg soufflé brings together the best of simplicity and sophistication. Whether for a holiday brunch or just a cozy weekend treat, it’s a recipe that delivers elegance with every bite. Try it out, share it with loved ones, and savor the joy of a perfectly risen, homemade soufflé.

Give this recipe a try, and let us know how it turns out! Share your creations in the comments below or tag us on social media @Myflavorhaven ! Happy cooking! comments!

The Best Easy Fluffy Egg Soufflé

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Total time

minutes

Ingredients

4 large eggs, separated
Separating the eggs allows for whipping the whites to stiff peaks, giving the soufflé its signature rise.
½ cup whole milk
Adds creaminess; whole milk is preferred for richness.
½ cup grated Gruyère cheese
Provides a nutty flavor; can substitute with Swiss cheese if desired.
¼ cup grated Parmesan cheese
Adds a sharp, salty taste; also used for coating ramekins to prevent sticking.
2 tablespoons unsalted butter, softened
Used in the roux and for greasing ramekins.
2 tablespoons all-purpose flour
Combines with butter to create a roux, thickening the base.
¼ teaspoon salt
Enhances overall flavor.
⅛ teaspoon ground black pepper
Adds subtle heat.
⅛ teaspoon cream of tartar
Stabilizes egg whites when beaten, ensuring a firm structure.
Butter and grated Parmesan cheese for coating ramekins
Prevents sticking and adds a flavorful crust.

Directions

Preheat Oven: Set your oven to 400°F (200°C). Generously butter four 6-ounce ramekins and coat the insides with grated Parmesan cheese, tapping out the excess.
Prepare Roux: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, for 1–2 minutes to form a roux
Add Milk: Gradually whisk in the milk, continuing to stir until the mixture thickens and coats the back of a spoon, about 2–3 minutes
Incorporate Cheeses: Remove the saucepan from heat and stir in the grated Gruyère and Parmesan cheeses, salt, and black pepper until the cheeses melt and the mixture is smooth.
Combine with Egg Yolks: In a separate bowl, whisk the egg yolks until light and frothy. Slowly pour the cheese mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
Beat Egg Whites: In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
Fold Mixtures: Gently fold the egg yolk and cheese mixture into the beaten egg whites, being careful not to deflate the whites.
Fill Ramekins: Spoon the mixture into the prepared ramekins, filling them about ¾ full.
Bake: Place the ramekins on a baking sheet and bake for 18–20 minutes, or until the soufflés are puffed and golden brown.
Serve Immediately: Soufflés are best enjoyed right out of the oven, as they will begin to deflate after a few minutes.