Layered Herb-Infused Egg Soufflé

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Elegant individual soufflés with a delicate herb-infused center, baked to perfect rise without collapsing. This French-inspired recipe, ready in about 50 minutes, layers large eggs, fresh chives, fresh tarragon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 French cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Butter four 6-ounce ramekins and sprinkle 1 tbsp Parmesan into each.
  2. Step 2: In a bowl, whisk 3 egg yolks with 2 tbsp milk until smooth. Fold in 2 tbsp minced chives and 1 tbsp minced tarragon until evenly distributed.
  3. Step 3: In a separate bowl, beat 3 egg whites with a pinch of salt until stiff peaks form. Gently fold 1/3 of the whites into the yolk mixture, then fold in the remaining whites until no white streaks remain.
  4. Step 4: Divide the batter evenly among the prepared ramekins. Sprinkle the remaining 1 tbsp Parmesan over the tops.
  5. Step 5: Place ramekins on a baking sheet and bake for 22-25 minutes until puffed and golden around the edges, with a slight jiggle in the center.

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