COOK WITH MEG: Rustic Soufflés
Here’s a super easy, not-fussy recipe for rustic Egg Soufflés - light, fluffy, and totally doable for breakfast, brunch, or meal prep!Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
Equipment
- Ramekins
- Whisk + bowl + spatula
- Optional: Electric hand mixer or stand mixer with whisk attachment
Ingredients
- Butter or nonstick spray for greasing
- 2 Tbsp. grated parmesan cheese to dust the ramekins
- 6 large eggs
- ¼ cup milk (any kind)
- ½ cup shredded cheese (cheddar, gruyere, or choose your fave)
- OPTIONAL: ¼ cup finely chopped cooked veggies (e.g., bell pepper, spinach, mushrooms) and or finely chopped cooked meat (e.g., ham, sausage, or bacon)
Instructions
- Preheat the oven to 375°F. Place a baking sheet in the oven (you'll bake the ramekins on it).
- Grease ramekins generously with butter or nonstick spray. For bonus texture and easy release, sprinkle with a bit of finely grated parmesan and tap out excess.
- Separate your eggs then in a large bowl, whisk the egg yolks with milk, salt, and pepper. Stir in cheese and any optional cooked veggies and/or cooked meat.
- In a clean, dry bowl, beat the egg whites using an electric mixer (or whisk by hand if you're ambitious!) until soft peaks form - meaning they hold their shape but the tips flop over.
- Gently fold the whipped egg whites into the yolk mixture in two additions. Use a rubber spatula and a light hand to keep the air in the batter.
- Divide the mixture evenly among prepared ramekins (fill about ¾ full, almost to the top).
- Place ramekins on the hot baking sheet in the oven and bake for 20–25 minutes, or until puffed, golden, and just set in the centre.
- Serve immediately for maximum puff! They’ll naturally deflate a little as they cool but will still taste AMAZING! Enjoy! Voila!
Notes
Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here!