Egg White Soufflés

Impressive light-as-air soufflés don’t need yolks or a béchamel base to puff up beautifully, and they’re probably a lot easier to make than you think. Baked in ramekins, they cook in just about 15 minutes and make neat individual servings for breakfast, brunch or even dinner. Chopped chives and yellow Cheddar give the soufflés color and perfectly balanced flavor without weighing them down. Serve them hot out of the oven with a side of toast, a simple salad or both.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Position a rack on the lowest level of the oven and preheat to 400 degrees F.

Step 2

Using your fingers, coat the interiors of four 8-ounce ramekin entirely with 1 piece of the butter each. Sprinkle 1 tablespoon of Parmigiano-Reggiano into each ramekin and tilt and rotate each to coat the bottom and sides with cheese (see Cook’s Note). Place the ramekins on a small baking sheet.

Step 3

In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until foamy, about 1 minute. Add the cream of tartar and 3/4 teaspoon salt. Increase the speed to medium-high and continue to beat until the egg whites are glossy and stiff peaks form when the whisk is lifted from the bowl, about 3 minutes. Remove the bowl from the stand mixer. Use a spatula to fold in 3/4 cup of the cheese, the chives and a few grinds of black pepper. Be careful not to overmix and deflate the whites.

Step 4

Divide the mixture evenly among the ramekins. Gently smooth the tops with a spatula (the batter will come above the rim of the ramekins). Sprinkle the remaining 1/4 cup cheese over the tops. Bake until the tops of the soufflés are golden brown and puffed, about 15 minutes. Serve immediately since the soufflés will deflate quickly.

Step 5

When coating the ramekins with cheese, place a small bowl underneath to catch any excess. If needed, place the excess cheese back into the ramekin and repeat tilting and turning until the interior is fully coated.

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