Like many people, one of my New Years resolutions was to eat better. Towards the end of last year I was very busy and had gotten into bad habits consisting of a lot of take out and late night pasta before passing out and doing it all over again the next day. But I’ve been doing pretty well! With a fantastic resource like Pinterest to farm for ideas, I’ve been able to experiment and find some amazing recipes that are tasty and healthy. The only tricky one has been breakfast. I like to have something with a bit of protein ideally but a girl can only eat so many eggs! I’ve had them fried, poached, and scrambled and I love eggs, don’t get me wrong, but it can get a bit repetitive. That’s why when a family friend recipe shared this recipe for an egg soufflé, I was immediately intrigued.
I think most people can relate to feeling quite intimidated by the word soufflé. Famously temperamental and difficult to execute, I definitely was a bit wary about giving this recipe a try. But, I kid you not, it ended up being super simple and so quick and easy to whip up on a busy weekday morning. It is also delicious.
So without further ado, here is the recipe! If you decide to give it a try, please let us know what you think in the comments 🙂
An Everyday Egg Soufflé Recipe
SERVES 2 – 3
4 large eggs
1 tbsp unsalted butter (or coconut oil)
Preheat your oven to 400 degrees. Make sure your oven is completely up to temp using an oven thermometer before you start whipping up your eggs or they will start to collapse while you’re oven is still heating!
While that is warming, separate your egg whites and yolks into two medium sized bowls, being careful to keep any egg yolks out of your whites. Add the 2-3 tablespoons of maple syrup to your egg yolks. During this time, also set up your iron skillet on the stove top and place your 1 tablespoon of butter or coconut oil in the pan leaving the heat off for now.
Once the oven is fully up to temp, use an electric hand or stand mixer and whip up the egg whites on the highest setting until it resembles whipped cream with firm peaks.
Set the whites aside and turn on the burner with your iron skillet to medium heat so that the butter or coconut oil begins to melt.
Then, take your yolk/syrup mixture and whip it on the highest setting for 2 minutes until it turns a pale yellow and is thick and frothy.
Gently fold the whites into the yolk/syrup mixture with a spatula, being careful not to over mix or it will fall in the oven.
Once the butter or coconut oil has melted completely, use it to coat the pan and then gently use the spatula to add the egg mixture to the pan. Cook it for two minutes over medium heat until the eggs are set. When you shake the pan they should only jiggle a little.
Place the skillet gently into the oven, being careful not to knock any of the air out and cook for 5-7 minutes until puffy and golden brown on top. Do not overcook or the soufflé will start to collapse and be dry. Serve immediately.