Classic Cheese Soufflé (Light & Fluffy Baked Egg Dish)

classic cheese soufflé — a light, airy baked egg dish that rises beautifully in a ramekin. It has a crispy golden top and soft fluffy center.

Ingredients

Base

2 tbsp butter
2 tbsp all-purpose flour
1 cup milk (warm)
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg (optional)

Eggs & Cheese

3 large eggs (separated)
¾ cup grated cheese (Gruyère, cheddar, or parmesan)

For the Ramekin

1 tbsp butter
1 tbsp grated parmesan or breadcrumbs

Instructions

1. Preheat Oven

Preheat oven to 190°C (375°F).
Lightly butter a soufflé dish or ramekin.
Sprinkle parmesan or breadcrumbs inside to prevent sticking.

2. Make the Base Sauce

Melt butter in a saucepan on medium heat.
Add flour and cook for about 1 minute (stir constantly).
Slowly whisk in warm milk until smooth.
Cook until thick like a sauce.

3. Season

Add:

salt
pepper
nutmeg

Stir well and remove from heat.

4. Add Egg Yolks & Cheese

Stir in egg yolks one at a time.
Add grated cheese and mix well.

5. Whip Egg Whites

In a clean bowl beat egg whites until stiff peaks form.

6. Fold the Mixture

Gently fold ⅓ of the egg whites into the cheese mixture.
Then carefully fold the rest to keep the mixture airy.

7. Fill the Dish

Pour the mixture into the prepared ramekin.
Fill about ¾ full.

8. Bake

Bake for 20–25 minutes until:
- puffed up
- golden brown
- slightly firm on top

⚠️ Do not open the oven early or it may collapse.

Serve Immediately

Soufflé is best eaten right away because it slowly deflates after baking.

💡 Flavor Variations

Add spinach + feta for a savory twist
Add mushrooms or herbs
Make it sweet by removing cheese and adding sugar + vanilla
Add ham or bacon bits

✅ If you’d like, I can also show you:

The 3-ingredient Japanese Soufflé Pancake recipe
Chocolate Soufflé recipe (restaurant style)
The secret trick chefs use to make soufflés rise higher.