Egg and Truffle Butter Soufflé

Egg and Truffle Butter Soufflé

March 27, 2020

  • Total Time: 14 minutes
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: 2 serving (2 person)


2 eggs

1 Tablespoon Clarified Butter

1 Teaspoon Truffle Butter

Ground black pepper



  1. Separate egg whites and yolks.
  2. Whip whites until firm peaks, season with salt and pepper before stopping.
  3. Place two pastry rings on a sheet pan lined with parchment paper and cut a strip of parchment paper to fit inside the ring (taller than the ring itself since the eggs will rise).
  1. Mix in a small cup a tablespoon of clarified butter and a teaspoon of melted truffle butter.
  1. Brush the strips of parchment paper.
  2. Place the strips inside the rings
  3. Divide the egg whites in two and then place half of each inside the rings.
  4. Then, dig a well in the egg white, and put the yolk inside the well.
  5. Add a little truffle butter on top the yolk and then cover with the remaining egg whites.
  6. Add more truffle butter on top and bake for 5 minutes at 200°C
  7. Remove souffles gently and place on platter or plate.
  8. Serve with toasted country bread.

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