Simple Egg White Soufflé

This recipe couldn’t be simpler and makes a great impression for your brunch, lunch or dinner guests. It is also the perfect, healthy way to use up extra egg whites. The soufflé lends itself to all sorts of ingredients, so feel free to add something you love — just not too much or it will weigh down the eggs and you won’t get enough rise.
By / Photography By Justin Faubert | March 01, 2015


Preheat the oven to 350°C. Whisk the egg whites until soft, but stable, peaks form. Fold in half of the cheese, plus salt and pepper, to the whipped egg whites.

Line four 12-ounce ramekins with butter. Separate whipped eggs evenly into each ramekin and top with the remaining cheese. Bake for 15-20 minutes or until golden brown. Resist opening the oven door until the soufflé is ready, as it will start to deflate quickly!

Get Creative

For this recipe, Glengarry Fine Cheese’s Lankaaster (a gouda-style cheese) added a slight nutty, buttery flavour to the soufflé. To keep it light and airy, add your favourite grated hard cheese or a crumbled cheese, such as Milkhouse Farm & Dairy’s Feta or Glengarry’s Celtic Blue.


  • 8 eggs whites
  • 8 tablespoons grated cheese
  • 2 teaspoons butter
  • salt and pepper to taste
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