Soufflé au Fromage

The classic cheese soufflé. Commonly seen at bistros and cafes everywhere, you can serve this French baked egg and cheese dish as the main course or a side for any meal of the day.

Elegant, simple, and delicious, you can certainly impress with a well-baked soufflé. There are several imperative things to know when making a soufflé that I show you to prevent the usual first-time mistakes.

A soufflé or charlotte mold and hand mixer are useful for this recipe, but I’ll show you how to make a soufflé without any special equipment. Ready for brunch? The recipe is below so let’s get started!

Ingredients for 4 servings:

  • 3 tablespoons of unsalted butter
  • 2 tablespoons of flour
  • 1/2 cup of milk
  • 1/2 cup of water
  • 4 eggs separated (see #5 below before separating)
  • 1-1/2 cups of grated Gruyère or Emmental cheese
  • Salt, pepper, and grated nutmeg
  1. Melt 2 tablespoons of the butter in a saucepan over low heat. Add in the flour and stir for several minutes; do not let the mixture brown.
  2. Stir in the milk and water and cook on low for 5 or six minutes, stirring continually so the milk doesn’t burn.
  3. Remove from heat, season with salt, and let cool while preparing the rest of the ingredients.
  4. Preheat the oven to 375°.
  5. Separate eggs by placing 3 egg whites in a clean mixing bowl. Beat with a whisk (or electric blender) until very firm.
  6. In a separate clean bowl, beat the 4 egg yolks. Stir into the béchamel. Add grated cheese and season with salt, pepper, and nutmeg.
  7. Using a rubber spatula, very carefully fold egg whites into the sauce. Over-mixing at this point will remove air in the egg whites and this makes a flat soufflé.
  8. Butter a 6 cup round dish with straight sides and gently pour the mixture until 3/4 full.
  9. Bake for 20 minutes or until the top is browned. This can vary depending on what you are baking in (less for a smaller container, more time for a larger one). Serve right away.


You can use any container for baking these, but a few things will help. Make sure the inside surface is smooth and has straight sides, and is taller than wide. Think of a coffee cup shape (which is perfect for this by the way).

Do not over-fill the baking container. If mixed properly, the soufflé will rise quite significantly, and if over-full, it may want to fall over (not good).

You must beat the egg whites vigorously to get stiff peaks and be very gentle when folding into the béchamel. You do not want to lose the micro air-pockets created – this is a common mistake and makes a less spectacular soufflé.

It is normal for the soufflé to deflate somewhat after it comes out of the oven. The difference between this and over-mixing is that it will not rise very much while baking and will be much denser if over-mixed, while the properly baked soufflé will have a very light and airy texture.

If you like this recipe, please let me know in the comments below, and don’t forget to share and subscribe! Enjoy!

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Curried Eggs with Rice

Curried Eggs with Rice is a classic Indian dish with many regional variations and has been around for ages. A great way to take a few simple ingredients and make them delicious and healthy without being boring. The eggs go very well with the curry and rice and together make a complete meal on its own. I prefer mine spicy, but you have control of how much cayenne or dried chiles you add. If you are looking for a quick lunch or weeknight dinner recipe, this is a fantastic choice. 

Ingredients for 4 servings

  • 6 eggs – hard boiled, peeled and sliced in half lengthwise
  • 1 white onion, finely chopped
  • 1 garlic clove, finely chopped
  • 4 Tbsp. butter
  • 1/2 cup tomato sauce
  • 1/2 cup water
  • 1 tsp. lemon juice
  • 2 tsp. curry powder
  • 2 bay leaves
  • 1/2 tsp. cinnamon
  • 1 tsp. salt
  • cayenne or dried whole chile (optional)
  • cooked Basmati rice

To boil eggs:

  1. Place eggs in a pan with a lid and cover with 1 or 2 inches of cold water
  2. Place pan on stove top over high heat until it comes to a rolling boil
  3. Leave pan in place, turn off heat source, place lid and let sit for 12 minutes
  4. Immediately and carefully pour out as much hot water as possible and flush pan with cold water for several minutes until eggs are cool enough to handle
  5. Peel eggs under running water

To make rice:

  1. In a medium sauce pan with lid, bring 1-3/4 cups of water to a boil
  2. Stir in 1 cup of rice and reduce heat to medium low. Place wooden spoon over top of pan to prevent boiling over.
  3. Once water settles and is no longer boiling over, place lid and cook for 18-20 minutes or until water is absorbed

To make curry:

  1. Melt butter in a large pan over medium-high heat. Add chopped onion and cook until soft, about 5 minutes. Add garlic and cook for 30 seconds
  2. Add tomato sauce, water, lemon juice, curry powder, bay leaves, cinnamon, salt, and any cayenne (start with 1/2 tsp) or dried chiles (optional). Turn heat to low, cover and simmer for 20 minutes.
  3. Remove bay leaves and dried chiles if you used any

Place rice in a plate or bowl, place three egg halves on top, and pour curry over eggs. By doing it this way instead of putting the eggs directly in the curry, it’s much easier to keep the eggs intact.


Looking at the three different components separately seems like this may take a while to prepare, but this isn’t necessarily true. If you have enough cooktop space, you can start the curry, eggs, and rice simultaneously and this meal comes together in a short amount of time. The key to this is having all your ingredients prepared, measured, and ready to go before you start. You can also boil the eggs ahead of time if you like. This is a basic version, so don’t be afraid to experiment with different spices, or replace the eggs with meat or fish for alternatives. Please let me know if you try this recipe, and don’t forget to share and subscribe! Enjoy! 

Lemon-Curry Deviled Eggs

This recipe is adapted from “Feeding the Flock” published by Corinth Baptist Church in Monroe, North Carolina in 2001. There are endless varieties of new and old deviled egg recipes, but this one is a little different since it uses curry powder. I am a huge fan of curry powder and related spices, and this goes very well with the eggs to add a slightly different twist on an old classic. I think almost everybody loves deviled eggs, so you know these will be a hit at any party or holiday dinner!

Ingredients for 32 Deviled-Eggs

  • 16 hard-boiled eggs
  • 1/2 c. sour cream
  • 2 Tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1/2 tsp. ground mustard
  • 1/2 tsp. curry powder
  • 1/2 tsp. Worcestershire sauce
  1. Boil eggs, cool, peel, and cut eggs in half lengthwise. (see notes below for boiling eggs)
  2. Remove the yolks; set whites aside.
  3. In a bowl, mash yolks, add remaining ingredients and mix well.
  4. Spoon into egg whites. Chill until served.
Lemon-Curry Deviled Eggs


These deviled eggs were as easy to make as any other deviled egg, and the lemon and curry add a bit of interest without going overboard. If you don’t have a particular way you like to boil your eggs, I always use the same method and it works every time:

  1. Place eggs in a deep pan with a lid and cover with 1-2 inches of cold water
  2. Put the pan on high heat until it comes to a rolling boil
  3. Turn heat source completely off but do not remove pan, put lid on and leave for 12 minutes
  4. Immediately pour out as much hot water as you can without dropping the eggs, and run cold water in the pan for 2-3 minutes or until you can handle the eggs without burning your hands
  5. Peel eggs under running water

This method works every time to get a hard-boiled egg that is not overcooked and rubbery. If you like soft-boiled eggs, you can experiment with less time, maybe starting at 8 minutes instead of 12. These deviled eggs were delicious and I will certainly be making them again. Please don’t forget to share this with anybody that loves deviled eggs, and don’t forget to subscribe for more recipes like this. Enjoy!

3 Secrets to Restaurant Quality Scrambled Eggs

I have several tips that can dramatically improve your scrambled eggs at home. These pointers will give you creamy, rich, soft and moist eggs that can be used for any breakfast or brunch, or any other time you like. You will not need any special equipment or ingredients for this, just eggs, butter, salt and pepper. Please read below for my three secrets to perfect scrambled eggs. Enjoy!

#1 Add Water to Your Eggs

After you break your eggs into a bowl, add about 1/2 tablespoon of water per egg. Then beat the eggs normally with a fork or whisk. Be careful to not overdo it, the yolks and whites do not have to be mixed completely smooth. Usually a quick whisk around a minute or so is all that is needed.

#2 Cook Over Medium Heat

Using a sauté pan, pre-heat to a medium heat. Using 1 tbsp of butter for every four eggs, melt the butter in the pre-heated pan. You do not want the pan to be as hot as you would for a fried egg; there should be no sizzle when the egg mixture is poured in. This keeps the eggs from cooking too quickly and becoming over cooked. Continually stir while the eggs are in the pan, do not let them set up like an omelette. This low heat and constant stirring cooks the eggs with steam and keeps them to a very soft, creamy texture. This should only take about three minutes from start to finish

#3 Season After Cooking

Always add salt, pepper and any herbs after the eggs are cooked. Seasoning before or during cooking always seems to get lost and I end up seasoning more at the end anyway. This also makes it easier to not over-season, which is easy to do if you add it in earlier.

These tips will add a much softer, richer texture and flavor to your scrambled eggs. I have in the photos eggs prepared with all the above tips on toast with Dijon mustard, Muenster cheese and seasoned with salt, pepper and herbes de Provence. If you tried any of these tips I would love to hear from you in the comments below!