VegBox Recipes

Simple Souffle

So what is it about the word "Souffle" that strikes fear into the heart? When did souffles acquire the status of "that which is served at dinner parties only by the most accomplished of cooks"?

Because the reality is, they're easy peasy!

The only "critical" factor is getting your oven to the right heat and not opening the door to check it until 5 minutes before it should be done.

Our favourite tip is the check for done-ness. Give the souffle dish a sharp shove. The souffle should "tremble gently" (poor thing!) rather than wobble. A wobble means more cooking time is needed.

Here is our recipe for the basic souffle. See the "Variations" section for ideas on sweet as well as savoury fillings.


3 (organic, free range, British Lion marked) eggs 55g butter 55g plain flour 285ml milk salt & pepper to taste filling (see "Variations")


  • Heat your oven to 200 degrees C
  • Prepare your souffle dish by greasing it and tying a band of buttered greaseproof paper above the top of the dish to create support for the souffle as it rises
  • Heat the butter in a saucepan over a gentle heat
  • Stir in the flour and cook for a few minutes
  • GRADUALLY add the milk, bring to the boil, and keep stirring vigorously until you have a really stiff sauce
  • Now add the seasoning (if this is going to be a savoury souffle) and the filling (see "Variations")
  • Separate the yolks from the whites of the eggs. Beat (or shake) the yolks together thoroughly and then add to the mix
  • Now put the egg whites in a basin / mixing bowl and use a balloon whisk to beat them until stiff
  • Add the mix from the saucepan into the egg whites, folding it all together with a (preferably metal) spoon
  • Pour this into your souffle dish
  • Bake the souffle right in the centre of your oven, for about 35 minutes, and serve immediately

Time From Cupboard-To-Table

55 minutes

Notes & Variations on Simple Souffle

The key to adding fillings to souffle is to make sure your filling doesn't weigh more than around 55-70g.

Other than that, let your imagination run riot and use what ever you've got that's seasonally available.


Try sauteed mushrooms, grated parmesan, onion, pak choi, rocket, sorrel, spinach, watercress ...


How about replacing half the flour with chocolate powder and adding up to 50g of sugar? (Remember not to add salt and pepper!)

Or leave out the milk and add the same amount of strong coffee plus up to 50g of sugar.

For something fruity, replace the milk with between half and the same amount of apple juice, and stir in raspberries, strawberries, blackberries, or replace some of the fluid allowance with squeezed lemon or orange juice and some grated rind. You'll probably want to add up to 50g of sugar for a fruity souffle.

Have fun!!

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