Soufflé, a word derived from the French verb souffler, meaning “to puff” or “to blow,” is known for its light, airy texture and elegant rise. Though it has a reputation for being delicate or intimidating, this simplified version requires only three basic ingredients and can be prepared quickly, making it ideal for a weekday breakfast or a special weekend treat.
This recipe is a minimalist take on the classic French soufflé, focusing on the essentials: eggs, milk, and a touch of salt. With no flour, butter, or cheese required, it’s a lighter and faster alternative that still delivers impressive results.
Ingredients
2 large eggs, separated
2 tablespoons of whole milk (or cream for a richer version)
A pinch of salt (optional, but recommended for flavor balance)
Equipment
Two mixing bowls
A whisk or electric hand mixer
Rubber spatula
Small oven-safe ramekin or baking dish
Oven preheated to 375°F (190°C)
Instructions
- Prepare the oven and ramekin
Preheat your oven to 375°F (190°C). Lightly grease a small ramekin or oven-safe dish with butter, oil, or cooking spray to prevent sticking. - Separate the eggs
Carefully separate the egg whites from the yolks, placing them in two separate bowls. Make sure no yolk contaminates the whites, or they may not whip properly. - Mix the yolks
Add the milk and a pinch of salt to the yolks. Whisk until fully combined and smooth. This forms the base flavor of the soufflé. - Whip the egg whites
Using a clean whisk or hand mixer, beat the egg whites until they form stiff peaks. This means when you lift the whisk, the peaks of egg white stand straight up without collapsing. This step is crucial for the soufflé’s height and airy texture. - Fold whites into yolks
Gently fold the whipped egg whites into the yolk mixture in two or three additions. Use a rubber spatula and a gentle hand to avoid deflating the mixture. The goal is to retain as much volume as possible while achieving an even blend. - Bake the soufflé
Pour the final mixture into the prepared ramekin. Smooth the top lightly if needed. Place it in the center of the oven and bake for 13 to 15 minutes, or until the soufflé is puffed and slightly golden on top. Avoid opening the oven door during baking, as sudden changes in temperature can cause the soufflé to collapse. - Serve immediately
Once fully risen and slightly golden, remove the soufflé from the oven and serve at once. Soufflés begin to deflate naturally after a few minutes, so presentation and timing are key.
Notes and Tips
For a richer flavor, substitute cream for milk.
If you prefer a sweet version, add a teaspoon of sugar to the yolk mixture and a touch of vanilla extract.
For a savory variation, consider adding finely grated cheese, herbs, or cooked vegetables—but keep in mind that doing so will require adjusting the base recipe to support the added weight.
This recipe serves one generously or two in smaller portions. It can be doubled or tripled, as long as proper ramekin sizes and baking times are adjusted accordingly.
Final Thoughts
This simple soufflé recipe proves that elegance doesn’t require complexity. With just three ingredients, you can create a breakfast dish that feels luxurious, nutritious, and satisfying. Whether you’re cooking for yourself or surprising someone with a warm, puffed-up treat, this soufflé is a delightful way to start the day