Spicy French Egg Soufflés
These Spicy French Egg Soufflés are light, creamy, and gently fiery. Fresh parsley and red chili add flavor and color, while the air fryer gives the individual soufflés a beautifully puffed and golden top.
Equipment
- Large mixing bowl
- Ramekin dishes
- Whisk
Ingredients
- 4 large eggs free-range
- 4 tablespoons cream
- Fresh parsley chopped, to taste
- 1/4 teaspoon red chili pepper finely chopped
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the air fryer to 200°C.
- Lightly grease the ramekin dishes.
- Whisk the eggs in a large mixing bowl until well combined.
- Add the cream, parsley, red chili pepper, salt, and black pepper.
- Whisk gently until evenly combined.
- Divide the egg mixture between the ramekin dishes, filling each about halfway.
- Place the ramekin dishes in the air fryer.
- Air fry for 10 minutes until puffed and golden.
- Carefully remove the soufflés from the air fryer.
- Serve immediately while light and fluffy.
Notes & Wine Advice
Recipe Notes
Use room-temperature eggs for a light and even mixture. Whisk them thoroughly before adding the cream and seasonings. Do not fill the ramekins more than halfway. The egg mixture needs enough space to rise as it cooks. The amount of red chili pepper is easy to adjust. Add a little more for extra heat or reduce it for a milder soufflé. Serve the soufflés immediately. They naturally begin to lose some of their height shortly after leaving the air fryer.Storage Advice
These soufflés taste best immediately after cooking. Store leftovers covered in the refrigerator for up to 2 days. Reheat gently in the air fryer at 160°C until warmed through. Freezing is not recommended because it can affect the delicate texture.Wine Advice
Serve these spicy soufflés with a crisp Sauvignon Blanc. Its fresh acidity balances the creamy eggs, while its lively character works well with parsley and the gentle heat of red chili pepper.Nutrition values
Serving: 1 serving | Calories: 150 kcal | koolhydraten: 1 g | Eiwitten: 8 g | Vet: 12 g | Verzadigd vet: 6 g | Natrium: 130 mg | Suiker: 1 g