Serves 4
60 min
Sous Vide Egg Soufflé
Recipe GLPR9b1667249c3f30
A delicate, cloud-like soufflé prepared using the precision of sous vide cooking. Egg whites are whipped to stiff peaks and folded together with creamy yolks, then gently cooked in a water bath to create an elegant main course with a custardy center and airy structure.
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Ingredients
4 eggs, separated
1 teaspoon salt
Directions
Preheat your water bath to 160°F (71°C) and prepare four small heat-safe ramekins or jars by lightly coating the insides. Separate the eggs carefully, ensuring no yolk gets into the whites.
Place the egg whites in a large, very clean bowl (any trace of oil or yolk will prevent proper whipping). Begin whipping the whites with an electric mixer on medium-high speed, gradually increasing to high speed, until they form stiff, glossy peaks that hold their shape when you lift the beaters.
In a separate bowl, gently whisk the egg yolks with the salt until they are pale and slightly thickened.
Carefully fold one-quarter of the whipped egg whites into the yolk mixture using a rubber spatula with broad, sweeping motions to loosen the mixture. Then gently fold in the remaining whites in two batches, preserving as much volume and airiness as possible.
Divide the soufflé mixture evenly among the four prepared ramekins, filling each about three-quarters full.
Place the ramekins in a larger container and add hot water until it reaches halfway up the sides of the ramekins. Carefully place this water bath into your preheated 160°F sous vide water bath or oven water bath.
Cook for 35–45 minutes, depending on the size of your ramekins and your preference for doneness. The internal temperature must reach 160°F at the center to ensure food safety. The soufflé should be set but still have a slightly soft, custardy center.
Carefully remove the ramekins from the water bath using tongs. Allow them to cool for 2–3 minutes before serving, as the soufflé will continue to cook slightly from residual heat.
