Egg Soufflé

Struggle Meals - "The Chicken or the Egg"

Prep Time
Cook Time


  • 3 tablespoons butter, plus more for greasing
  • 3 tablespoons all-purpose flour, plus more for mugs
  • 2 cups whole milk
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 4 eggs, separated
  • Juice of 1 lemon, divided in 2
  • 1 ½ cups gruyere cheese, grated
  • ¼ cup chives, chopped
  • Zest of 1 lemon
  • 4 cups arugula
  • 4 slices bacon, cooked and torn
  • 2 tablespoons extra virgin oil
  • ½ teaspoon kosher salt


  1. Make the soufflés - Preheat oven to 375 degrees.
  2. Grease 4 mugs generously with butter. Sprinkle with flour and move each mug around in a circle to make sure all sides are covered. Then, with each mug, tap any extra flour out.
  3. In a saucepan on low heat, melt 3 tablespoons of butter. Whisk in flour until fully blended and smooth. Next, add milk and whisk until mixture is smooth and thickened. Stir in salt, pepper, and nutmeg. Remove from heat, set aside, and allow to cool slightly.
  4. In a mixing bowl, add yolks and whisk together. Next, slowly, add the white sauce, about a quarter of a cup at a time, while constantly stirring. Continue adding sauce and stirring until fully blended. Stir in chives and lemon zest.
  5. In a large bowl, add egg whites and juice of half a lemon. Whisk eggs until medium peaks, but not too dry. You still want a creamy looking texture. Next, pour egg whites into white sauce bowl. Gently, fold until just combined.
  6. Divide sauce between 4 mugs, about ¾ full as soufflés, will rise. Sprinkle with gruyere.
  7. On a baking sheet tray, place 4 mugs. Bake for 20 to 22 minutes, until golden brown. Do not open oven during this time.
  8. Make the salad - In the meantime, prepare the salad.
  9. In a large bowl, add arugula. Squeeze lemon juice over arugula. Sprinkle with salt and drizzle with oil. Toss together. Top with bacon.
  10. To assemble - Once soufflés are baked, remove from oven and eat immediately. Serve with salad.