14 responses

  1. margomr
    August 7, 2012

    Congratulations magnificent souffle, I hope to do at least similar to yours!
    Congratulations for your blog very nice and well done!

  2. Lisa
    August 15, 2012

    Beautiful souffle! I made mine gluten-free and it collapsed … still tasted great but not nearly as pretty as yours. I need to give it another go – it’s not a bad thing to eat eggs and cheese!
    Lisa recently posted..Celebrating Julia Child’s 100th BirthdayMy Profile

  3. Ruth
    June 1, 2013

    I made this for breakfast today and it turned out great!! I used three 2-cup molds and didn’t need the tinfoil additions. I forgot to tap the molds and top with the cheese, but they were still DE-LISH! My picky 8 year old son even ate and liked it! Thanks for the great instructions!

    • Samantha
      June 2, 2013

      Ruth, I am SO thrilled! You made me so happy :) I love that you are giving your son a souffle..awesome! I am also thinking of doing a tutorial video of this recipe!

  4. Nandt1
    December 30, 2013

    Maybe this point is obvious to everyone who reads this blog, but I found by experience that it is important not to use the eggs straight from the refrigerator: you want them at roughly room temperature for the whites to whip up to their full potential. This said, if you follow the instructions,you will get an impressive and delicious dish — served to friends just yesterday!

    • Samantha
      January 1, 2014

      Good tip…thanks for your comment!

  5. Madonna
    July 3, 2014

    Thank you so much for posting pictures showing each step of the recipe. Your explanation makes a lot of sense. Also, thanks for the foil tip. I would have never thought of that.

    • Samantha
      July 4, 2014

      Thanks so much Madonna!! I really hope it helps…Now I need to make another souffle lol

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