Egg and Cheese Soufflé

egg soufflé

Egg and Cheese Soufflé

Egg and Cheese SouffléBeth Galton | Food Styling by Mariana Velasquez

Its name derived from the French verb souffler, meaning "to breathe" or "to puff", a soufflé's pillowy top will naturally rise in the oven but slightly deflate just moments after removal. The eggy treat's fleeting moment of perfection is one of the reasons the dish is handled so delicately by chefs and cherished so deeply by diners. This savory cheese version is courtesy of chef Daniel Skurnick of Le Coucou restaurant in New York City.