Fluffy Egg Soufflé

Here’s a simple and fluffy egg soufflé recipe for you! It’s light, airy, and perfect for a fancy breakfast or brunch.

Fluffy Egg Soufflé

Ingredients:

• 4 large eggs (separated)

• 1/4 cup milk or cream

• 1/2 cup grated cheese (like Gruyère, cheddar, or Parmesan)

• 1 tablespoon butter (for greasing)

• Salt and pepper to taste

• Optional: a pinch of nutmeg or herbs like chives or parsley

Instructions:

1. Preheat oven:
   Preheat your oven to 375°F (190°C). Butter 4 small ramekins or a soufflé dish generously.

2. Prepare the egg yolk mixture:
   In a bowl, whisk together the egg yolks, milk (or cream), cheese, salt, pepper, and any optional seasoning until smooth.

3. Beat the egg whites:
   In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. This step is key for fluffiness!

4. Fold whites into yolks:
   Gently fold about one-third of the egg whites into the yolk mixture to lighten it. Then carefully fold in the remaining whites until just combined. Be gentle to keep the air in.

5. Fill the ramekins:
   Spoon the mixture into the prepared ramekins or soufflé dish. Don’t overfill; leave a little space at the top because it will rise.

6. Bake:
   Bake for 15–20 minutes, or until the soufflé has risen and is golden on top. Avoid opening the oven during baking to prevent it from collapsing.

7. Serve immediately:
   Soufflés deflate quickly, so enjoy right away!