Cheese Soufflé Recipe

This is a light and perfectly puffed baked treat!

This baked egg dish may seem like a complicated dish to make. But if you keep these tips in mind and practice often, you’ll be able to whip up a light and perfectly puffed baked treat in no time!

Cheese Soufflé Recipe

Aileen Anastacio
This is a light and perfectly puffed baked treat!
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Side Dishes
Cuisine French
Servings 3


Cheese Soufflé Ingredients

  • 2 tablespoons Butter plus extra to grease
  • 2 tablespoons parmesan cheese
  • 2 tablespoons all-purpose flour
  • 1/2 Cup milk
  • 1/2 Cup gruyere cheese
  • 2 tablespoons green onion finely-chopped
  • 2 large Egg separated, at room temperature
  • 1/8 teaspoon Salt
  • black pepper


  • Preheat oven to 375°F.Butter sides and bottoms of 2 to 3 (3-inch) ramekins. Dust with Parmesan cheese to coat sides and bottoms; set aside.
  • Melt butter in a pot over medium heat. Add flour. Mix until well combined and cook for about 30 seconds. Gradually add milk and stir until mixture is thick.
  • Lower heat. Add Gruyère cheese and green onions. Stir until cheese is melted. Add egg yolks. Stir well. Season with salt and pepper. Transfer mixture to a medium bowl and set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until shiny and stiff peaks form. Fold ¹?³ of the whipped egg whites into the cheese mixture with a wire whisk.
  • Gently fold in remaining egg whites and mix just until mixture is well combined. Don’t mix vigorously to avoid deflating the mixture.
  • Pour mixture into prepared ramekins, filling to the brim. Place ramekins on a baking tray, and bake for 15 to 17 minutes or until tops are slightly golden. Remove from oven and serve immediately.
Keyword Baked Eggs
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