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- In a separate clean bowl, beat egg whites until they form stiff peaks.
- Gently fold the whites into the yolk mixture using a spatula, being careful not to deflate the air. This gives the soufflé its signature puff.
4. Bake
- Pour the mixture into the prepared dish and smooth the top.
- Bake for 25–30 minutes, or until puffed up and golden brown on top.
- Don’t open the oven during the first 20 minutes—it can cause the soufflé to fall!
🍽 How to Serve
Serve immediately after baking for the most dramatic presentation—soufflés will naturally begin to settle after a few minutes, but the flavor remains divine. Pair with a crisp green salad, fresh fruit, or warm baguette slices.
💡 Tips & Tricks
- Room temp eggs whip better—take them out 20 minutes before you start.
- Want even more flavor? Add a pinch of nutmeg or mustard powder to the yolk mix.
- Mini soufflés: Use ramekins for individual portions—perfect for brunches or parties.
🌼 Final Thoughts
Mother Pollard’s Soufflé Ouellette is more than just a recipe—it’s a piece of family heritage passed down with care. Soft, warm, and full of goodness, this dish proves that simplicity can be truly spectacular. It’s one of those rare recipes that feels fancy but is easy enough to make any day feel special.
So go ahead—whisk, fold, bake… and enjoy every fluffy, cheesy bite.
Would you like a printable recipe card or a variation with herbs from your garden?
