An extra egg yolk?
I know, but I’ve tried this recipes several ways and really it works the best with one extra egg white which means you are left with an extra egg yolk! But I’ve never had any trouble finding something to do with it. Stir into some simple cheese pasta for a bit of added richness or make carbonara. Or add to some scrambled eggs or an omelette. OR make soy cured egg yolks which are SO good. For this you might want to do more than one egg yolk at a time but you by no means have to. Mix together 1/2 cup of soy sauce, with 2 tablespoons of mirin - pour into a medium container and add up to 8 egg yolks. Leave in the fridge for 4-8 hours (up to 24 hours) and then serve them on a bowl of hot rice with some sesame seeds and snipped spring onions. DELICIOUS.

Cheese
As mentioned above, lots of different cheese works beautifully in soufflés. My favourite is gruyere, but I also love cheddar and parmesan. But a cheese soufflé, or omelette for that matter is a very good way of using up odds and ends you find in your cheese drawer in the fridge. Also an excellent way of using up bits from a leftover cheeseboard.

Can I make this healthier?
Yes I know this involves butter which some people don’t love to cook with on a regular basis but really not a whole lot considering the number of portions this serves and really the majority of the volume of a soufflé comes from the light and airy whipped egg whites. So don’t rule this out for being unhealthy, serve with steamed vegetables and a green salad.

Portions
This very comfortably serves 2 hungry people as a main course with a small green salad. It could definitely feed 4 less hungry people who are also having some green veg with it too. If you are cooking for one, I would be tempted to still make the same size as it reheats surprisingly well. A quick zap in the microwave to warm through and you will find it still quite fluffy and delicious. Serve with some more grated parmesan and a sprinkling of chopped chives.

Make ahead
If you do want to make this for when you have friends coming round, you can make it ahead of time. I would normally get the base done the day before, and then whip the egg whites just before you want to cook it, fold it together and pop it in the oven. No stress! But I also know restaurants that get the whole thing assembled ahead of time and the mixture is happy sitting in the fridge for a few hours and then baked once needed.

Here is the step by step showing you the process. Hope it’s helpful!