Eggscalibur
Parmesan-Infused Baked Egg Soufflé
40 minutes
Serves 4
DinnerFrenchNut-freeShellfish-freeSoy-free
Herb's take
Tonight, we channel classic French technique with a savory Parmesan-infused egg soufflé. You'll learn how to whip, fold, and bake eggs into a cloud of cheesy, buttery perfection, trust me, it’s easier (and tastier) than it looks.
Equipment needed
- Electric mixer
- 8-ounce ramekins
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Generously butter four 8-ounce ramekins with 1 tablespoon of the butter and sprinkle the insides with 2 tablespoons of the grated parmesan, tapping out the excess.
- 02Melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until foamy but not browned, about 1 minute.
- 03Slowly whisk in the milk and cook until thickened and smooth, 2 to 3 minutes. Remove from heat.
- 04Stir in remaining parmesan cheese, kosher salt, and black pepper until well blended. Let cool for 3 minutes.
- 05Whisk in the egg yolks, one at a time, until fully incorporated.
- 06In a clean mixing bowl, beat egg whites with cream of tartar until stiff peaks form, about 2 to 3 minutes with an electric mixer.
- 07Using a spatula, stir one-third of the whipped egg whites into the cheese base to lighten the mixture. Gently fold in the remaining whites in two additions until just combined.
- 08Divide the batter evenly among the prepared ramekins, filling each almost to the top. Run your thumb around the inside rim of each to create a little 'moat' for an even rise.
- 09Place ramekins on a baking sheet and bake on the center rack for 18 to 22 minutes, until puffed and golden. Do not open the oven during the first 15 minutes.
- 10Serve immediately, with a final dusting of parmesan if desired.
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