Gordon Ramsay’s Egg Souffle is made with egg whites, butter, whole-wheat flour, milk, salt, pepper, and optional fillings like ham or herbs. This recipe serves 6 and takes approximately 45-50 minutes from preparation to baking and serving.

More Gordon Ramsay Recipe:

• Gordon Ramsay Blueberry Ricotta Pancakes
• Gordon Ramsay Buttermilk Pancakes
• Gordon Ramsay French Toast

🧡 Why You’ll Love This Egg Souffle Recipe:

• Fluffy Delight: It yields a cloud-like, airy texture that’s a joy to savor.
• Elegant Presentation: Impress guests with a beautifully risen souffle straight from the oven.
• Balanced Flavor: The roux-based sauce and seasonings create a harmonious taste.
• Simple Ingredients: Basic pantry staples come together for an exquisite dish.
• Mouthwatering Aroma: Your kitchen will be filled with an enticing aroma while it bakes.

❓ What Is Gordon Ramsay Egg Souffle Recipe?

Gordon Ramsay’s Egg Souffle combines whipped egg whites, roux-based sauce with butter, flour, and milk, seasoned with salt and pepper. Optional fillings like ham or herbs enhance flavor. Bake until lightly browned for a fluffy, elegant dish.

🥚 Gordon Ramsay Egg Souffle Ingredients

• 2 tablespoons butter (organic unsalted grass-fed butter recommended)
• 2 tablespoons whole-wheat flour
• 1 cup milk
• salt
• pepper
• 5 eggs (local or organic pastured eggs recommended)

Optional Fillings (1 cup)

• ham (diced)
• prosciutto
• basil (or other herbs)

🥘 How To Make Gordon Ramsay Egg Souffle

1. Warm the oven up to 400 degrees F. A 9-inch round baking dish should be greased.
2. Put the egg whites in a different bowl from the egg yolks to separate them. With the mixer on high speed, beat the egg whites until soft peaks form. Then, set the egg whites away.
3. Bring the butter to a low boil in a small pot. It’s called making a “roux” to add the whole-wheat flour after the foam has gone away. Whisk the mixture all the time until it starts to turn brown.
4. Then lower the heat and add the milk slowly while mixing all the time to avoid lumps. Raise the heat back to medium and keep mixing for another 5 minutes, or until the milk mixture starts to thicken.
5. Remove the pan from the heat and add 1/8 teaspoon salt and a pinch of pepper. Add the egg whites to the milk mixture quickly, making sure they don’t cook.
6. Pour the milk and egg yolk mixture into the egg whites that are still fluffy. Carefully fold the two together with a rubber spatula so that the egg whites don’t lose their air. You can also add and mix in fillings like ham and cheese if you want to. Do not mix too much.
7. Put the mix into the baking dish that has been prepared. Bake for 20 to 25 minutes, or until the top is lightly browned. The soufflé will “fall” if you don’t serve it right away.

💭 Recipe Tips:

• Separate Eggs Carefully: When separating the egg yolks from the egg whites, make sure no traces of yolks are in the whites, as this can hinder the egg whites from whipping up properly.
• Whip Egg Whites to Soft Peaks: Beat the egg whites until they form soft peaks. Be careful not to overbeat them; they should still be glossy.
• Slow Milk Addition: Add the milk to the roux gradually while whisking constantly to prevent lumps from forming.
• Gentle Folding: When combining the egg whites with the milk mixture, fold them together gently using a rubber spatula. This maintains the fluffiness of the egg whites. Be cautious not to overmix.
• Optional Fillings: Customize your souffle with fillings like diced ham, prosciutto, or fresh herbs like basil. Add them before baking for extra flavor.

🥗 What To Serve With Egg Souffle?

Serve egg soufflé with a fresh green salad, crusty bread or croissants, and roasted vegetables like asparagus or tomatoes for a heartier meal, add smoked salmon or bacon ,fruit salad or mimosas complement the dish for brunch.

🎚 How To Store Leftovers Egg Souffle?

• Refrigerate: Cool the soufflé to room temperature, then cover it tightly with plastic wrap or place in an airtight container refrigerate for up to 2 days.
• Freeze: Wrap individual portions securely in plastic wrap, then place in a freezer bag freeze for up to 1 month. Thaw in the refrigerator overnight before reheating gently in the oven.

🥵 How To Reheat Leftovers Egg Souffle?

• In The Oven. Place Leftovers Egg Souffle in a preheated oven at 350°F (175°C) for about 10–15 minutes until heated through.
• In The Microwave. Reheat individual portions Leftovers Egg Souffle on medium power for 1-2 minutes, checking and stirring in between.
• In The Air Fryer. Reheat Leftovers Egg Souffle at 350°F (175°C) for 5-7 minutes, or until warmed and crispy on the outside.

FAQ’S

More Gordon Ramsay Recipe:

• Gordon Ramsay Pancake Recipe
• Gordon Ramsay Creme Brulee Recipe
• Gordon Ramsay Crepe Suzette Recipe

Gordon Ramsay Egg Souffle Nutrition Fact

Servings Per Recipe 18

• Calories: 378
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 200mg
• Sodium: 400mg
• Carbohydrates: 12g
• Fiber: 1g
• Sugar: 3g
• Protein: 20g

Gordon Ramsay Egg Souffle

Author: Erin Table for Seven Cooking Method:Baking Cuisine:British Courses:Dinner, Lunch, Main Recipe Keys: E Egg Souffle

Difficulty:BeginnerPrep time: 20 minutesCook time: 25 minutesRest time: 5 minutesTotal time: 50 minutesServings:6 servingsCalories:378 kcal Best Season:Available

Description

Gordon Ramsay’s Egg Souffle is made with egg whites, butter, whole-wheat flour, milk, salt, pepper, and optional fillings like ham or herbs. This recipe serves 6 and takes approximately 45-50 minutes from preparation to baking and serving.

Ingredients

• 2 tablespoons butter (organic unsalted grass-fed butter recommended)
• 2 tablespoons whole-wheat flour
• 1 cup milk
• salt
• pepper
• 5 eggs (local or organic pastured eggs recommended)

Optional Fillings (1 cup)

• ham (diced)
• prosciutto
• basil (or other herbs)

Instructions

1. Warm the oven up to 400 degrees F. A 9-inch round baking dish should be greased.
2. Put the egg whites in a different bowl from the egg yolks to separate them. With the mixer on high speed, beat the egg whites until soft peaks form. Then, set the egg whites away.
3. Bring the butter to a low boil in a small pot. It’s called making a “roux” to add the whole-wheat flour after the foam has gone away. Whisk the mixture all the time until it starts to turn brown.
4. Then lower the heat and add the milk slowly while mixing all the time to avoid lumps. Raise the heat back to medium and keep mixing for another 5 minutes, or until the milk mixture starts to thicken.
5. Remove the pan from the heat and add 1/8 teaspoon salt and a pinch of pepper. Add the egg whites to the milk mixture quickly, making sure they don’t cook.
6. Pour the milk and egg yolk mixture into the egg whites that are still fluffy. Carefully fold the two together with a rubber spatula so that the egg whites don’t lose their air. You can also add and mix in fillings like ham and cheese if you want to. Do not mix too much.
7. Put the mix into the baking dish that has been prepared. Bake for 20 to 25 minutes, or until the top is lightly browned. The soufflé will “fall” if you don’t serve it right away.

Notes

• Separate Eggs Carefully: When separating the egg yolks from the egg whites, make sure no traces of yolks are in the whites, as this can hinder the egg whites from whipping up properly.
• Whip Egg Whites to Soft Peaks: Beat the egg whites until they form soft peaks. Be careful not to overbeat them; they should still be glossy.
• Slow Milk Addition: Add the milk to the roux gradually while whisking constantly to prevent lumps from forming.
• Gentle Folding: When combining the egg whites with the milk mixture, fold them together gently using a rubber spatula. This maintains the fluffiness of the egg whites. Be cautious not to overmix.
• Optional Fillings: Customize your souffle with fillings like diced ham, prosciutto, or fresh herbs like basil. Add them before baking for extra flavor.

Keywords:Gordon Ramsay Egg Souffle