Beer soufflé

Ingredients

• 6eggs
• 100 gcooked ham
• just under 1/2 glassbeer
• 50 ggrated Grana cheese
• 50 gsliced, stringy cheese
• as neededbutter or extra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Whisk the yolks

   Put the egg yolks in a bowl and beat them briefly with the beer.

2. 2

   Add the fillings

   Finely chop the cooked ham and sliced cheese, then add them to the yolks with the grated Grana.

3. 3

   Season the mixture

   Adjust the seasoning with salt and pepper.

4. 4

   Fold in the whites

   Whisk the egg whites until stiff peaks form, then gently fold them into the mixture using an upward movement from the bottom of the bowl.

5. 5

   Fill the mould

   Pour the mixture into a buttered soufflé dish, or into individual moulds.

6. 6

   Bake the soufflé

   Bake at 180°C for about 30 minutes.

7. 7

   Serve straight away

   When it is cooked, serve the beer soufflé immediately.

What is a beer soufflé?

A soufflé is an oven-baked dish made airy by folding whipped egg whites into a richer base. This Italian savoury version brings together beer, cooked ham and cheese rather than the sweet custard used in a dessert soufflé.

The yolks and grated cheese give the mixture richness, while the carefully folded whites help it rise. Serve it promptly, as a soufflé naturally settles as it cools.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 22g protein, 4g carbs, 16g fat.

The eggs and cheeses supply much of the protein and fat, while the beer contributes a small amount of carbohydrate; the ham also adds protein and sodium. Pair a portion with salad or vegetables for a more balanced plate.

The ingredients that shape the flavour

Beer: A modest amount adds a malty note to the egg mixture. Use a beer whose flavour you enjoy, since its character will come through alongside the cheese.

Cheese: Grana brings a savoury, salty edge, while the sliced stringy cheese melts into softer pockets. Chop the latter finely so it is distributed through the mixture.

Ham: Finely chopped cooked ham adds savoury bites without weighing down the soufflé. Keep the pieces small for an even texture.

Folding for a light texture

Whites: Whip the egg whites until stiff, as directed, before adding them. Use a gentle lifting and turning motion to keep as much air in the mixture as possible.

Mixing: Fold just until the whites are incorporated. A few faint streaks are preferable to vigorous stirring that deflates the mixture.

Choosing the dish

One large dish: A buttered soufflé dish gives you one centrepiece to bring to the table. Grease it before adding the mixture so the sides are coated.

Individual moulds: Small moulds make separate portions, but the recipe gives no separate baking time for them. Check them as they bake and serve as soon as they are cooked.

How to judge doneness

Timing: The recipe gives about 30 minutes at 180°C, within a total preparation time of 45 minutes. Oven performance and the size of the mould can affect the final timing.

Finish: Look for a risen, set soufflé, and avoid leaving it standing after baking. It is intended to go straight to the table.

Serving the soufflé

Serve it immediately as a light main or a substantial starter. A crisp green salad or simply dressed vegetables make a fresh accompaniment to the rich eggs and cheese.

Bring the dish to the table before cutting into it, as its airy height will begin to fall once it cools.

Recipe notes & tips

• Separate the eggs carefully so no yolk gets into the whites.
• Chop the ham and stringy cheese finely for an even distribution.
• Season the yolk mixture before folding in the whites.
• Fold gently, lifting from the bottom of the bowl rather than stirring.
• Have the oven ready so the mixture can be baked promptly.
• Serve as soon as it comes out of the oven.

Variations

• Milder beer: Choose a mild lager for a subtler beer flavour.
• Herb addition: Fold in a little finely chopped parsley with the ham and cheese.
• Cheese swap: Use another melting cheese in place of the stringy cheese.
• Peppery finish: Add a little extra black pepper to the yolk mixture.
• Individual portions: Divide the mixture between buttered single-serving moulds.

Common mistakes to avoid

• Greasing the dish unevenly: Coat the inside with butter or oil before adding the mixture.
• Leaving the ham in large pieces: Chop it finely so it does not weigh down one part of the soufflé.
• Beating the whites too softly: Whisk until stiff peaks form before folding them in.
• Stirring instead of folding: Use a gentle upward motion to preserve the air in the whites.
• Waiting to serve: Take the soufflé to the table immediately after baking, before it settles.

How to store

Soufflé is best eaten immediately and will lose its airy texture as it cools. If you have leftovers, refrigerate them in a covered container and use within 3 days; reheat gently in the oven until hot throughout.

Frequently asked questions