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Classic Savoury Souffles

Preparation Time: Cooking Time: Serves: 6 Back to Recipes


4 Farm Pride eggs, separated
Melted butter, for greasing
1 ½ tbsp dry breadcrumbs
40g reduced fat butter or margarine
3 tbsp plain flour
1 cup reduced fat milk
1 cup finely grated reduced fat vintage cheese
Salt and white pepper
Serve with a slice of crusty wholemeal bread


  • Preheat the oven to 180°C.
  • Brush the base and sides of six 200 ml ramekins with melted butter.
  • Add the breadcrumbs and swirl around to coat the inside of the dishes, shake out the excess.
  • Place onto an oven tray.
  • Melt the butter in a medium saucepan and add the flour.
  • Stir over medium heat, cooking for 1 minute.
  • Reduce the heat to low and add the milk a little at a time, stirring until combined and smooth between each addition.
  • Increase the heat to medium and bring to the boil.
  • Stir constantly for 2 minutes while the mixture cooks and thickens.
  • Remove from the heat and stir in the cheese until melted.
  • Cool slightly, then whisk in the egg yolks.
  • Season to taste and transfer to a large bowl.
  • Using electric beaters, beat the egg whites in a large, clean dry bowl until stiff peaks form.
  • Stir a large spoonful of the egg whites into the cheese mixture to loosen.
  • Using a large metal spoon, fold the egg whites through the mixture, taking care not to lose the volume.
  • Spoon into the prepared ramekins.
  • Run your thumb around the inside edge of each ramekin – this helps give the soufflé a nice shape when cooked.
  • Bake for 20 minutes, until risen and golden.
  • Serve immediately.