Gordon Ramsay’s egg souffle recipe is the plain base that every other souffle builds on: butter, flour, milk, egg yolks for the base, whisked egg whites for the lift, and nothing else getting in the way. Ramekins brushed with butter, 190°C (375°F), 12 to 15 minutes, and it comes out tall, golden, and gone in 60 seconds.
Once you can make this simple egg souffle, adding a flavour is just one extra step because cheese, chocolate, and raspberry all start here. I learned this the wrong way round by jumping straight to chocolate, and when I came back to the plain version I finally understood how a souffle works.
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What Is the Difference Between a Souffle and an Omelette
Both use eggs but the method is completely different. An omelette keeps the yolks and whites together and cooks fast on a hot pan, while a souffle separates the eggs, whisks the whites full of air, and bakes until it puffs up.
The texture is nothing alike either: an omelette is dense and silky, while a souffle is light and almost hollow inside. If you cut one open it should look like a cloud, not scrambled eggs.
Egg Souffle Ingredients
- 45g (3 tbsp) unsalted butter, plus extra for greasing
- 25g (3 tbsp) plain flour (all-purpose flour)
- 300ml (1¼ cups) whole milk, warm
- 4 large egg yolks
- 5 large egg whites, room temperature
- Pinch of salt
- Pinch of white pepper
- Pinch of nutmeg (optional)
- Grated Parmesan for the ramekins
How To Make Gordon Ramsay Egg Souffle
- Prepare the ramekins: Heat the oven to 190°C (375°F). Brush four ramekins with soft butter using upward strokes, dust with grated Parmesan, and chill while you make the base.
- Cook the roux: Melt 45g butter in a pan, stir in the flour, and cook for 1 to 2 minutes until it smells nutty.
- Add the milk: Pour in the warm milk a little at a time, whisking until smooth after each addition. Cook for 2 to 3 minutes until thick.
- Season and add yolks: Take off the heat, season with salt, white pepper, and nutmeg. Beat in the egg yolks one at a time.
- Whisk the whites: In a clean bowl, whisk the 5 egg whites with a pinch of salt to medium-stiff peaks. Shiny and holding shape, but not dry.
- Fold: Beat one third of the whites into the base to loosen it. Fold in the rest gently in two goes, cutting through the middle and lifting over.
- Bake: Pour into the ramekins, run your thumb around the inside rim, and bake 12 to 15 minutes until risen and golden. Do not open the oven door. Serve the moment it comes out.
Why Five Whites and Four Yolks
Gordon uses one extra egg white because it gives you more air and a taller rise without making the base heavier. The extra white is the difference between a souffle that barely clears the ramekin and one that puffs a full inch above it.
I tested it both ways and the four-white version was fine but shorter. If you want the look that makes people stop talking at the table, use five.
How To Serve Egg Souffle
Plain egg souffle is savoury, so it works as a starter or a light lunch. Make a small hole in the top with a spoon and pour in cold double cream (heavy cream) for the classic finish.
Some people use a fluffy egg souffle as a base for a breakfast sandwich, split and filled, but it is so delicate that I would not try it unless you like eating with a fork and knife. Pair it with a Caesar salad or a bowl of tomato soup for something more filling.
How To Store Egg Souffle
You cannot store a baked souffle because it collapses within minutes. This is not a flaw, it is the nature of the dish.
Make the roux base up to 2 days ahead and keep it covered in the fridge. When ready, bring to room temperature, whisk the whites, fold, and bake, which is how restaurants do it.
FAQs
- Why is souffle so hard to make? It is not hard, it is just unforgiving. If you open the oven, over-fold the whites, or wait too long before baking, it fails. Follow the steps exactly and it works every time.
- Can I add cheese or chocolate to this base? Yes. Stir grated cheese into the roux base for a cheese souffle, or melted chocolate for a chocolate souffle. The egg base and method stay the same.
- Do I need a stand mixer? No. A hand whisk works, it just takes longer. The key is clean, dry bowl and room temperature whites.
- Can I make this for 2? Halve everything and use two ramekins. Same temp, same bake time.
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Nutrition Facts
(Per serving, serves 4)
- Calories: 220 kcal
- Total Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 8g
- Sugar: 3g
- Protein: 11g
- Sodium: 200mg
Gordon Ramsay Egg Souffle Recipe
4
servings20
minutes15
minutes35
minutesGordon Ramsay’s egg souffle recipe is the plain base that every other souffle builds on. Butter, flour, milk, egg yolks for the base, whisked egg whites for the lift, and nothing else getting in the way. Ramekins brushed with butter, 190C (375F), 12 to 15 minutes.
Once you can make this simple egg souffle, adding a flavour is just one extra step. I learned this the wrong way round because I jumped straight to chocolate and had no idea why it kept failing.
Ingredients
45g (3 tbsp) unsalted butter, plus extra for greasing
25g (3 tbsp) plain flour
300ml (1 and a quarter cups) whole milk, warm
4 large egg yolks
5 large egg whites, room temperature
Pinch of salt
Pinch of white pepper
Pinch of nutmeg (optional)
Grated Parmesan for the ramekins
Directions
- Prepare the ramekins: Heat oven to 190C (375F). Brush ramekins with butter using upward strokes, dust with Parmesan, and chill.
- Cook the roux: Melt 45g butter, stir in flour, cook 1 to 2 minutes until nutty.
- Add the milk: Pour warm milk in gradually, whisking smooth after each addition. Cook 2 to 3 minutes until thick.
- Season and add yolks: Off heat, add salt, pepper, nutmeg. Beat in yolks one at a time.
- Whisk the whites: Whisk 5 egg whites with salt to medium-stiff peaks. Shiny, not dry.
- Fold: Beat one third of whites into the base, then fold in the rest gently in two goes.
- Bake: Pour into ramekins, thumb around rim, bake 12 to 15 minutes. Do not open the door. Serve immediately.
Notes
- Make the roux base up to 2 days ahead and keep in the fridge. This is the same base used for cheese, chocolate, and all other Gordon Ramsay souffles.
