Egg Soufflé
A fluffy and light Egg Soufflé that transforms any meal into an elegant affair, perfect for breakfast, brunch, or a light dinner.
Ingredients
Main ingredients
- 6 large large eggs Use room temperature eggs for better rise.
- 1 cup cheese (cheddar, Gruyère, or your choice) Experiment with different cheeses for varied flavors.
- 1/4 cup milk Use room temperature milk.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh herbs (parsley, chives, or your choice) Fresh herbs enhance flavor; choose according to taste.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Gently fold in the cheese and fresh herbs.
- Grease a baking dish or individual ramekins with butter.
- Pour the egg mixture into the prepared dish(es).
Baking
- Bake in the preheated oven for 20-25 minutes, or until the soufflé is puffed and golden brown.
- Serve immediately while warm.
Notes
Best served immediately after baking for optimal fluffiness. Can be paired with fresh fruit or a green salad.