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Egg Soufflé

  • Author: Streusel
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 to 4 servings 1x


2 T. butter

2 T. all-purpose flour

3/4 c. half and half

1 c. cheddar cheese

4 egg yolks

6 egg whites

1/4 t. cream of tartar

pinch of salt and pepper


  1. Separate the eggs (two of the yolks won’t be used – make a face mask!) and set aside.
  2. Pre-heat the oven to 375 degrees fahrenheit.
  3. Melt the butter with the salt and pepper on medium heat and add the flour.  Stir until smooth and while slowly whisking, add the half and half.
  4. Continue whisking until smooth and beginning to thicken.
  5. Whisk the egg yolks and while whisking vigorously, slowly add the flour mixture.  Whisk in the cheese as well and set aside.
  6. Whip the egg white and cream of tartar until stiff peaks form.  Fold about a cup of the egg whites into the milk and cheese mixture.
  7. Then pour the milk and cheese mixture into the remaining egg whites and fold the whole mixture together.
  8. Pour into a soufflé dish.  This mixture filled my soufflé dish about half full.
  9. Bake for about 25 minutes or until set and golden brown on the top.
  10. Serve immediately.
  • Category: breakfast