Every year on Christmas morning, Dad got up and started making the Christmas souffle. Although the other dishes on Christmas morning are absolutely delicious (especially those sticky pecan rolls), there is something about the souffle that is simply magical on Christmas morning. This egg souffle is filled with cheese, herbs, and spices. The souffle rises in the oven into a beautiful puff and is the perfect thing to serve on Christmas morning. We have had it every year since we can remember, and it is one of our favorite parts of the day.
As kids, we missed a lot of the preparation of the souffle. All we saw was the magical moment when the souffles that started out as whisked eggs poured into souffle pans became puffy, golden, and ready to eat. Although for many years it was just a magical moment, as we got older we began getting involved with the preparation.
We began to help Dad by making the roux with him. The souffle uses a roux to thicken the eggs without weighing down the souffle. In order to make the roux, one person poured in the milk very slowly while the other one of us would whisk. Dad kindly peered over our shoulders and gave us cues like “slower with the milk” or “faster, faster with the whisk” so the roux would not clump. We absolutely love making this souffle. Making it together is just as much of a memory as eating it was.
When the souffle came out of the oven, we immediately grabbed the serving spoon. (Like any souffle, this one falls after coming out of the oven so make sure to serve it quickly!) As we scooped out the middle, steam released from the hot inside. The top of the souffle is always crusty and golden. The center is soft and light with chives and spices scattered throughout and plenty of cheese. We always make sure to scrape the side with the spoon when we get our serving because the edges are a delicious black pepper, parmesan crust. The souffle has so much flavor and texture from the parmesan cheese crust while remaining soft and warm inside. Each year at Christmas, we absolutely love making and serving this delicious souffle.
How to make the egg souffle:
Step 1 – Parmesan Black Pepper Crust
Line the souffle dish with ¼ cup of softened butter. Mix together grated parmesan, freshly cracked pepper, and chives to create the crust mixture. Sprinkle the mixture around the souffle dish until it evenly coats the pan. The method is similar to lining a greased cake pan with flour.
Step 2 – Whip the Egg Whites
Whip the egg whites: Separate the yolks from egg whites. Place the 8 egg whites in the bowl of an electric mixer with a whisk attachment. Beat until the egg whites are stiff but not dry. Set aside.
Step 3 – Make the Roux
Melt the remaining half of the butter in a pan over medium heat. Slowly sprinkle in the flour and whisk together. Whisk the mixture constantly for 2 minutes. The mixture should not brown but cook through. After two minutes, slowly add in the milk and whisk until smooth. Continue to cook the mixture and whisk for 4-5 minutes until thick. Remove the mixture from the heat and add in salt, nutmeg, paprika, cayenne, chipotle, and cracked pepper.
Step 4 – Combining and Baking
Whisk the egg yolks in 1 at a time into the mixture until it is evenly combined. Add in the cheese and mix until smooth. Fold in ¼ of the egg whites into the mixture until smooth. Fold in the remaining egg whites, being careful not to over mix. Place the mixture into the cheese lined souffle dishes and bake for 30-40 minutes until a skewer comes out clean.
Ingredient notes for the egg souffle:
- Gruyere: Gruyere is one of our favorite cheeses. It adds a unique but not overpowering flavor to the dish. It is a type of Swiss cheese. If you do not like Gruyere or do not have it on hand, simply use this amount of another cheese (e.g. all cheddar).
- Chipotle: Chipotle adds a smokiness and chipotle flavor in the souffle. We do not use a lot so it isn’t spicy. It just adds a warm background flavor.
- Nutmeg: Nutmeg also adds a subtle, warm background flavor. It pairs so well with the Gruyere and makes it perfect for the holidays.
- Chives: Chives add brightness and flavor to the souffle. It pairs well with the cheese and eggs making it the perfect herb addition.
- Black pepper and parmesan: The black pepper and Parmesan are combined and scattered on the buttered souffle pan. This creates a delicious crust. The parmesan melts with the freshly cracked pepper to form a crust on the outside of the souffle. It provides the perfect flavor and texture to complement the soft, cheesy center of the souffle. This is the best part in most of our family’s opinions. It makes each bite a little bit crispy and so flavorful as a result of the black pepper and Parmesan.
Egg Souffle
Equipment
- 2 6.5 x 3.5 round souffle pans
Ingredients
- ½ cup butter softened (split into 2)
- ¼ cup parmesan finely grated
- 1 teaspoon black pepper
- ¼ cup all purpose flour
- 1 ½ cup milk
- 1 teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon paprika
- 1/8 teaspoon cayenne
- 1/8 teaspoon chipotle
- 6 eggs plus 2 egg whites
- 1 ½ cup gruyere grated
- ½ cup white cheddar grated
- ¼ cup finely chopped chives 1 tablespoon reserved
Instructions
- Preheat oven to 350 degrees F
- Line a souffle dish with ¼ cup of softened butter. Mix together parmesan, black pepper, and 1 tablespoon of chives. Dust the mixture around the souffle dish to create a crust.
- Separated egg yolks from egg whites
- Place 8 egg whites in the bowl of an electric mixer with a whisk attachment. Beat until the egg whites are stiff but not dry. Set aside
- Melt the butter in a pan over medium heat. Sprinkle in the flour and whisk together constantly for 2 minutes. The mixture should not brown
- Add in the milk and mix until smooth. Continue to cook the mixture and whisk for 4-5 minutes until thick
- Remove from heat and add in salt, nutmeg, paprika, cayenne, chipotle, and cracked pepper
- Whisk the egg yolks 1 at a time into the bechamel sauce until combined. Add in the cheese and mix until smooth
- Fold in ¼ of the egg whites into the mixture until smooth. Fold in the remaining egg whites, being careful not to over mix. Place the mixture into the cheese lined souffle dishes and bake for 30-40 minutes until a skewer comes out clean
Entertainer’s Note:
Timing is key when it comes to souffles. Make sure to not bake these until 30-40 minutes before you are ready to serve.
