Savoury soufflé
A cheese base lifted by folded-in whipped egg whites.
France · Fluffy · A project · Researched
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 2
Two 300 ml ovenproof ramekins · Saucepan · Whisk · Clean mixing bowl · Spatula · Food thermometer
Ingredients
- 2 large eggs, separated
- 20 g butter, plus 5 g for greasing
- 20 g plain flour
- 150 ml milk
- 40 g finely grated Gruyère
- 1 tbsp breadcrumbs, for coating
- A pinch of salt, pepper and nutmeg
Method
Prepare the dishes
Heat the oven to 190°C / 375°F with a baking tray inside. Butter ramekins with upward strokes and coat with breadcrumbs.
Look for: A thin, even coating lines each dish.
Make the base
Melt 20 g butter in a saucepan. Stir in flour for 1 minute, then whisk in milk gradually. Simmer while stirring for 2 minutes until thick. Take off the heat, stir in cheese and seasonings, then cool for 5 minutes and add yolks.
Look for: The base is thick and smooth, not hot enough to scramble the yolks.
Whip and fold
Whisk whites to firm peaks in a clean bowl. Stir one spoonful into the base, then fold in the rest gently.
Look for: The mixture stays airy with no large white streaks.
Fill and bake
Divide between ramekins, filling to about 1 cm below the rim. Put on the hot tray and bake for 20–25 minutes. Keep the door closed for the first 18 minutes.
Look for: The tops rise and turn golden; the centre is set.
Serve immediately
Check the centre reaches 71°C / 160°F and serve with oven gloves. Have plates and diners ready.
Look for: The soufflé stands above the rim and gradually settles.
Equipment & heat
Equipment & heat
Temperatures below are for a conventional oven; reduce by 20°C / 35°F for fan cooking. Preheat first. Hob type only matters when heating the filling or water: induction needs a compatible pot, gas flames must stay under the base, and electric rings retain heat after switching off. Low-to-moderate hob heat is enough for the flour-and-milk base; whisk across the whole bottom.
Nonstick: The saucepan can be nonstick with a silicone whisk. The ramekins must be ovenproof.
Troubleshooting
Troubleshooting
A heavy soufflé can come from deflated whites or a hot base. Cool the base, fold gently, and bake as soon as the mixture is ready.
About this version
About this version
This is a small cheese soufflé. It will fall after leaving the oven; that is expected.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.