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Gruyere Omelette Soufflés


  • 15g unsalted butter, plus extra for greasing

  • 1 tbsp plain flour

  • 1 tsp mustard powder

  • 50ml Milk

  • 3 eggs, separated

  • 150ml double cream

  • 40g Gruyere cheese, grated

  • 15g Parmesan cheese, grated finely

  • Ground Sea-salt

  • White pepper

  • Snipped Chives, to garnish


  • 1.

    Preheat the oven to 200C/gas 6.

  • 2.

    Butter 2 squares of parchment paper (measuring 12cm by 12cm) and place on a lightly buttered baking sheet.

  • 3.

    Place the butter, flour and milk in a small saucepan and bring to the boil, whisking continuously. Season to taste.

  • 4.

    Lower the heat and simmer for another 2-3 minutes, until the mixture thickens and forms a smooth sauce. Remove from the heat.

  • 5.

    Whisk the egg whites until stiff.

  • 6.

    Stir 1egg yolks into the sauce.

  • 7.

    Remove 1 tablespoon of the sauce, cover and set aside.

  • 8.

    Transfer the remaining sauce to a large bowl and fold in one-third of the egg whites to loosen the mixture. Carefully fold in the remainder.

  • 9.

    Divide the mixture between the buttered parchment and bake for 10 minutes, until the soufflés are puffed up and lightly golden.

  • 10.

    Whilst the soufflés are cooking, heat the cream, Gruyere and Parmesan in a frying pan and season generously.

  • 11.

    Whisk in the 2 remaining egg yolks and the reserved tbsp of sauce and bring to a gentle simmer.

  • 12.

    Remove the soufflés from the oven. Spoon the sauce into a shallow bowl and place omelette in the middle. Garnish with chives and serve at once.

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