1. Preheat the Oven
Preheat your oven to 180°C (350°F).
Lightly grease a round baking dish or glass dish with butter.
2. Separate the Eggs
Carefully separate the egg yolks from the egg whites into two different bowls.
3. Make the Creamy Base
In a saucepan:
- Melt the butter over medium heat.
- Add the flour and stir for about 1 minute.
- Slowly pour in the milk while whisking to avoid lumps.
- Cook until the mixture becomes smooth and slightly thick.
4. Add Flavor
Remove from heat and mix in:
- Egg yolks
- Grated cheese
- Salt and pepper
- Garlic powder (optional)
Stir until well combined.
5. Whip the Egg Whites
Using a mixer or whisk, beat the egg whites until stiff peaks form. This step makes the soufflé light and fluffy.
6. Fold the Mixture
Gently fold the whipped egg whites into the creamy mixture.
Do this slowly so the mixture stays airy and fluffy.
7. Bake
Pour the mixture into the prepared baking dish.
Bake for 25–30 minutes until the top becomes golden brown and puffed.
8. Serve Immediately
Soufflés are best served right out of the oven while they are still fluffy and warm.
✨ Serving Ideas
- Add chopped herbs like parsley or chives
- Serve with toast or a fresh salad
- Sprinkle extra cheese on top before baking
✅ Tip: Do not open the oven door while baking, or the soufflé may collapse.
If you want, I can also give you:
- The famous 3-ingredient soufflé recipe
- A Japanese fluffy soufflé version
- A sweet vanilla dessert soufflé.
