This egg souffle is a fantastic brunch recipe that will wow whoever you serve it to! It's light and fluffy and full of flavor. It feels like you are eating a cloud! It would make a great main course for a Valentine's Day brunch or for an Easter Brunch or Mother's Day too!
Why You Will Love This:
An egg souffle, made at home, already has a WOW factor, but when you see how easy it comes together you will love it even more! The souffle has 3 components, the bechamel sauce, the egg yolks, and the egg whites.
You can make the bechamel sauce a day ahead, and separate the eggs, keep them refrigerated, and then all you have to do the next day is whip the egg whites, assemble the souffle and bake!
The other nice thing about baking a souffle in a casserole dish is the fact that it doesn't have far to fall. Unlike a chocolate souffle or a cheese souffle that is baked in tall ramekins, and can deflate quickly, the "casserole souffle" stays puffed up for quite a bit of time. At least long enough to serve all your guests!
Watch the Video Demo of This Egg Souffle Below!
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STEP#1: Make the Bechamel Sauce
The bechamel sauce is easy to make and requires basic ingredients like butter, flour, milk, salt and pepper, and garlic. Once it thickens you'll add the cheese to melt. I love using goat cheese in this because it provides a hint of flavor without being overpowering.
STEP#2: Whisk the Egg Yolks
Then you'll separate the eggs, whisk the egg yolks together and then add the fresh dill. I add the yolks in a large bowl knowing that I'll use the same bowl to ultimately combine all the souffle components (the bechamel sauce and the egg whites) so it should be large enough to hold the volume.
STEP#3: Beat the Egg Whites
Beat the egg whites until fluffy and stiff. To prevent the whites from deflating, which can cause your souffle to fall, add ½ tsp of fresh lemon juice to the whites to stabilize them while whipping. Or you can also use ¼ teaspoon of cream of tartar too.
STEP#4: Combine the Components
The bechamel sauce will thicken in the refrigerator if you've made it the day before, but don't worry it will thin out once you combine it with the egg yolks. Whisk the two together until smooth then set aside while you beat the egg whites.
Folding in the Whites
Gently fold in the egg whites to the egg yolk/bechamel mixture with a spatula being careful not to overmix or you could deflate the egg whites and lose all the volume for your souffle.
While folding in the egg whites also be sure to reach down into the bottom of the bowl to bring the yolks up to the top to make sure they are being incorporated into the whites and aren't collecting in a pool at the bottom.
Transfer the souffle mixture into a casserole dish that measures 9" x 12" and it deep enough (3" or so) to hold the mixture. It also helps if the casserole has been greased well with baking spray. I find the baking spray works better than butter for an effortless release of the eggs.
What To Serve with the Egg Souffle?
Personally, I think any type of potato dish pairs beautifully with this recipe. You could serve home fries, hashbrowns, or hashbrown waffles! Anything that doesn't require the oven since you don't want to disturb your souffle once it is in the oven. Not even to peak!!
The texture is so light and delicious and makes such an impression! You could also substitute the goat cheese for swiss cheese and the dill for any other light flavored herbs like chives, tarragon or parsley.
It also reheats well the next day in case you have any leftovers! Unlike a regular souffle, this souffle can last a day, after it's baked, in the refrigerator if you don't eat it all. But we rarely have that problem!
MORE VALENTINE'S DAY RECIPES!
- Flourless Chocolate Cake
- Coconut Ice Cream Baskets with Strawberry Sauce
- Lemon Ricotta Pancakes with Raspberry Sauce
- Lemon Meringue Tart Recipe
- 4 Tbsp (60g) unsalted butter
- 4 Tbsp (30g) all-purpose flour
- 2 ¼ cups (535ml) of whole milk
- ¾ tsp (3.75ml) salt
- Freshly cracked pepper to taste
- 1 clove garlic, minced
- 3.5 ounce (100g) of crumbled goat cheese
- 10 eggs, separated into yolks and whites
- ¼ cup (60ml) of fresh dill, chopped
- 1 tsp (5ml) fresh lemon juice
Preheat oven to 350F (175C).
Spray an oven-safe casserole with baking spray and distribute it well with a pastry brush or paper towel. The casserole should measure 9”x 12” and is at least 3 inches (7.6cm) deep (23cm x 30cm)
In a large skillet melt the butter, then add the flour. Whisk to combine and form a paste. Cook paste for 1 minute.
Slowly whisk in the milk, and simmer to thicken until it coats the back of a spoon. Add the salt and pepper and minced garlic. Then add the goat cheese. Stir until cheese melts. Set aside to cool.
Place the egg yolks in a large bowl, (you will use this bowl to fold in the egg whites so it should be large enough to hold both) whisk the yolks together. Then add the dill, whisk to combine.
Then add the bechamel sauce to the egg yolk mixture until smooth then set aside while you beat the egg whites.
Transfer egg whites to the bowl of an electric mixer. Add the lemon juice. Or you could also use ¼ tsp (1.25ml) of Cream of Tartar. Whip on high until stiff peaks form.
Fold the egg whites, in stages, into the egg yolks., making sure they are incorporating well, and no egg yolk is left at the bottom of the bowl, fold it over to the top consistently to assure they are getting incorporated with the whites.
Transfer the mixture to the prepared casserole. Bake on the lower rack of your oven (to avoid too much browning) for 30-35 minutes. Serve immediately.
You can make the bechamel sauce ahead of time. Cover and refrigerate. You can also separate the eggs, whisk the yolks with the dill, cover, and refrigerate.
Then the day of all you have to do is whip the egg whites, assemble and bake.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 601Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 378mgSodium: 298mgCarbohydrates: 69gFiber: 2gSugar: 5gProtein: 26g