Four-Eggs Cheese Souffle Recipe

Classic Cheese Soufflé recipe


Today we are going to prepare a “classic recipe”. A Four-Egg Cheese Souffle this dish rises to almost any occasion. This egg cheese souffle is French-inspired, it’s also elegant and a simple dish for a special occasion breakfast, brunch or other occasions.

You can add sausage or ham for a sausage egg cheese souffle or ham egg cheese souffle. You may also add fresh herbs to the cheese sauce. I think you will enjoy this French dish.

Let me know what you think of this recipe, if you like or dislike this French recipe.


3 tablespoons margarine

3 tablespoons flour

3/4 cup milk

dash of salt

dash of cayenne pepper

1/2 lb. American cheese, cubed

4 eggs, separated


1. Make a white sauce with margarine, flour, milk and seasonings. Add cheese; stir until melted. Remove from heat. Gradually add slightly beaten egg yolks; cool.

2. Fold into stiffly beaten egg whites; pour into 2 quart souffle’ dish or casserole. With tip of spoon, make a slight indentation or “track” around top of souffle’ 1 inch from edge to form a top hat.

3. Bake at 300°F, for 1 hour. Serve immediately.

Tip: Basic Souffle’ Techniques: Separate the eggs white cold, but for stability and maximum volume, let the whites come to room temperature before beating. The whites should then should they and the stiffly beaten- but not dry- before folding in the cheese souse. Last word- don’t open the oven door during baking.

Servings: 4 to 6

Prep Time: 10 Minutes

Bake Time: 1 Hour

Total Time: 1 Hour, 10 minutes

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