Layered Herb-Infused Egg Soufflé
Elegant individual soufflés with a delicate herb-infused center, baked to perfect rise without collapsing. This french-inspired desserts 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.
Ingredients
- 3 large eggs
- 2 tbsp, finely minced fresh chives
- 1 tbsp, finely minced fresh tarragon
- 2 tbsp whole milk
- 1 tbsp unsalted butter
- 1/4 cup grated Parmesan cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Butter four 6-ounce ramekins and sprinkle 1 tbsp Parmesan into each.
- 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.
- 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.
- Step 4: Divide the batter evenly among the prepared ramekins. Sprinkle the remaining 1 tbsp Parmesan over the tops.
- 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.
Frequently asked questions
How long does Layered Herb-Infused Egg Soufflé take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Layered Herb-Infused Egg Soufflé?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Layered Herb-Infused Egg Soufflé?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Layered Herb-Infused Egg Soufflé for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Layered Herb-Infused Egg Soufflé?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
