Cheddar & Scallion Soufflés
Note: Hand mixer required
- Milk
- Wheat
- Eggs
Rich, cheesy, and light as air, soufflés are as impressive to serve as they are simple to prepare. A flavorful cheddar-scallion sauce is lightened with whipped egg whites, baked until puffed, and sprinkled with scallion greens. Serve with a side of tender steamed green beans sprinkled with crunchy panko breadcrumbs, and indulge in the accolades.
Ingredients
6 ounce
Green Beans
1 cup
Cheddar Cheese
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
4 unit
Eggs
(Contains: Eggs)
1 unit
Milk
(Contains: Milk)
2 unit
Scallions
2 tablespoon
Flour
(Contains: Wheat)
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Salt
5 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425. Wash and dry produce.
Place 1 TBSP butter in a small microwave-safe bowl. Microwave until softened, 10-15 seconds.
Brush the insides of two small oven-safe bowls or ramekins (four bowls or ramekins for 4 servings) with softened butter. (TIP: Each bowl should have approximately a 2-cup capacity.) Divide half the panko between bowls (we used 2 TBSP panko per bowl). Working one at a time, turn each bowl to coat the bottom and sides with panko; invert bowls and tap out any excess.
Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary. Reserve 2 TBSP cheddar (4 TBSP for 4) in a separate small bowl.
Gently crack one egg* into a third small bowl. Using a spoon, carefully scoop out yolk (careful not to break it!) and transfer to a separate small bowl. Transfer egg white to a large bowl. Repeat with remaining eggs, transferring yolks to same small bowl and egg whites to same large bowl.
To bowl with egg whites, add ½ tsp salt (1 tsp for 4 servings). Using an electric hand mixer (or a handheld whisk), beat whites until stiff, shiny peaks form, 2-3 minutes (5-10 minutes if using a handheld whisk). TIP: Stop beating as soon as stiff peaks form; overbeating will make the mixture difficult to incorporate in Step 4.
Melt 2 TBSP butter with 1 TBSP olive oil in a medium pan over medium heat (for 4 servings, melt 4 TBSP butter with 2 TBSP olive oil in a large pan). Add scallion whites and cook, stirring occasionally, until softened, 1-2 minutes.
Sprinkle flour over scallion whites and cook, stirring frequently, until flour is lightly browned, 1-2 minutes.
Slowly whisk in milk. Cook, whisking constantly, until mixture thickens, 3-5 minutes.
Remove from heat. Stir in egg yolks, mustard, garlic powder, remaining cheddar, and a pinch of salt and pepper until thoroughly combined.
Using a rubber spatula, gently stir ½ cup egg whites into pan with cheese base until no streaks remain.
Add another ½ cup egg whites and gently stir until just incorporated (avoid overmixing for the best texture!). Repeat with remaining egg whites.
Divide soufflé batter between prepared bowls or ramekins and sprinkle tops with reserved cheddar. Transfer to a baking sheet and bake on middle rack until soufflés are puffed up and firm in the center, 20-22 minutes. Wash out pan. TIP: Be sure to keep the oven door closed while soufflés bake or they will not rise properly!
While soufflés bake, melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for cheese base over medium-high heat. Add remaining panko and toast, stirring, until lightly browned, 1-2 minutes. Remove from heat. Season with salt and pepper.
Once soufflés have baked for 15 minutes, place green beans in a medium microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap.
Microwave until green beans are tender, 3-5 minutes. Carefully uncover (watch out for steam!) and season with salt and pepper.
Divide soufflés and green beans between plates (it’s OK if your soufflés flatten a bit once they’re out of the oven). Garnish soufflés with scallion greens and sprinkle green beans with toasted panko. Serve immediately.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the rich, cheesy taste, though some found it bland; adding extra herbs or spices could boost flavor.
- Ease of prep: While challenging for some, clear instructions helped many succeed at their first soufflé; prep time often exceeded estimates.
- Suggestions: Consider adding mushrooms, bacon, or cauliflower for extra flavor and substance; roast green beans instead of steaming.
- Leftovers: Some found portions generous, while others wanted more; a few mentioned enjoying leftovers the next day.
- Texture: Most achieved light, fluffy soufflés that rose well; a few had issues with runny centers or fallen soufflés.
- Tips: Use fresh eggs for best results when whipping whites; temper yolks when adding to hot mixture to prevent scrambling.
Reviews from our home cooks
I have been home cooking for almost 35 years and admit before today I never actually did a soufflé. It's probably one of the only things I hadn't made before. This HelloFresh recipe was easy to follow... I'm not gonna say easy to do because it involves a lot of multitasking and a lot of steps where even the slightest error could spell disaster. But as always, the instructions were clear and concise and very well laid out. My fear of soufflés is over. As for taste and texture, these were on par with the best restaurants I've ever eaten at. I hope this recipe comes around again... It is phenomenal!!!!!!!!!!
I MADE A SOUFFLÉ!!! I am dairy free so I substituted Violife cheddar cheese and Almond Breeze almond milk. My soufflé rose perfectly and the green beans with fried panko topping were a nice complement. I ordered garlic bread on the side and it was a nice companion to the dish. I'd say bake it slightly longer than the minimum to make sure all the cheese is melted and it's cooked all the way through. I bought 2-cup ramekins from Target so I had the right-sized oven ready dishes. If I were going to make this again, I'd want to add something that increased the flavor a little more. Still, I'm so happy I finally know how to soufflé
It was a tasty meal and I was so excited to make my first souffle. I work long hours, so I opted to cook it for brunch on the weekend instead of attempting it after work on a weekday. The meal came out great, now that I have a better idea of what I am doing I might try it again but this time for dinner. It was fun learning how souffles are made.
I really didn't think I would be successful in making this souffle, but to my happy shock, it turned out very well. It was a lot of work involving a lot of cooking skills I never tried, but somehow I managed to produce 2 lovely, delicious souffles. Would try it again!
The time it took to beat the egg whites was not at all accurate on the recipe card. However, this has to be one of my favorites- if not my favorite- dish I have ever gotten from Hello Fresh. More souffles, please.
First, the prep time is much longer than 20 minutes. I cook a lot and it took me more than 30. Secondly, after all that prep time, the soufflés were a solid meh. More like just baked eggs than a flavor packed delight like usual. Lastly, please be more specific on the size of dish other than "small". Say an 8 oz or cereal bowl or something to give us an idea. I have 4 different sizes of baking dishes and just happened to guess the right size.
I added about 1 cup of steamed cauliflower as I prefer more veggies in my souffles. If I had some fresh greens like spinach which I have added in the past, but since I was, the cauliflower was perfect and helps to cut down on the richness while adding veggies into the meal.
Some of the steps were out of order. Do all the prep before starting anything else, including the beating the egg whites. Also, do the step of the egg yolk mixture as: bechamel>velouté> eggs so that the cheese actually melts before adding in the others items. This can cool while creating the meringue. Also, roasting the beans is a more flavorful option than just steaming in the microwave.
I've never tried to make a souffle before and it worked well. The turned out larger than expected, but tasty. We would have liked more green beans for two of us.
This is good but definitely takes longer than 3 minutes to get the peaks for the egg whites using a hand mixer. I would buy it again if offered.
