Savory Egg Soufflé Recipe

Inspired by COTE Miami

Time45m

Serves4

Organic egg, kelp yooksoo

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Ingredients

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1
Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a soufflé dish with butter.
2
Prepare the Base
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
3
Add Liquids
Gradually whisk in the milk and kelp yooksoo until smooth. Continue cooking until the mixture thickens slightly, about 3-5 minutes. Remove from heat.
4
Incorporate Eggs
Separate the egg yolks from the whites. Add the yolks to the saucepan and mix well. Season with salt, pepper, and herbs.
5
Whip Egg Whites
In a clean bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the yolk mixture until just combined.
6
Bake the Soufflé
Pour the mixture into the prepared soufflé dish. Bake in the preheated oven for 25-30 minutes or until puffed and golden.
7
Serve
Remove from the oven and serve immediately, garnished with additional herbs if desired.