1 Minute Soufflé-Style Egg
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This 1 Minute Soufflé-Style Egg comes to the rescue for the busiest of mornings! Yes, it takes just 1 minute to whip up a fluffy, light, creamy, and crave-worthy egg that tastes like it came out of a restaurant kitchen. Pantry staples, an egg, some whisking, and a short cook time, and you’ve got a beautiful breakfast you can enjoy plain or dressed up with your favorite toppings.
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I learned about this 1-minute soufflé-style egg from Chef José Andrés, and if a Michelin-star chef makes it at home, you can bet I’m making it too. It quickly became a favorite, and after it blew up on my Instagram, I knew I had to bring it here. I’ve been making microwave eggs for years, and this recipe, just like my Just Crack an Egg version, is proof of how simple and delicious they can be. So, don’t fear microwave eggs! When cooked properly, they’re light, fluffy, and creamy, never rubbery. The secret is in the mayonnaise. I promise, mayo haters won’t even notice. It just gives the egg that airy, delicate texture. The fat and emulsifiers mimic what’s already in eggs and add richness, helping it puff up without turning spongy.
Helpful Tips
- Use mayo, not swaps. I’ve tested with sour cream, cream cheese, and yogurt, thinking they might work, but they just don’t deliver the same delicate, soufflé-like texture. Mayo really is the magic ingredient here.
- Whisk like you mean it. Don’t be shy—give that egg and mayo a good 20-second whisk until it’s pale and creamy. The air you work in is what makes it rise and turn so fluffy.
- Grab a measuring cup first. I always whisk in a spouted measuring cup instead of directly in the ramekin. It’s easier to mix everything until smooth, and it keeps the oil coating separate so the egg won’t stick.
- Watch your microwave. Every microwave has its own personality. In mine, 50 seconds is the sweet spot, but yours might be perfect at 40 or closer to 60. The egg should be puffed, fluffy, and just a tiny bit wet in the center.
- Stick with one egg. I know it’s tempting to double up, but trust me, this recipe is specifically for 1 egg. If you add more, you risk an overflow or a longer cook time, which will take away from its delicate results.
1 Minute Soufflé-Style Egg
Equipment
- 1 8 ounce ramekin (or same size dish or mug)
Ingredients
- olive oil
- 1 large egg
- 2 tablespoons full-fat mayonnaise
- pinch of coarse salt
- fresh cracked black pepper, for serving, optional but recommended
- grated Parmesan, for serving, optional but recommended
- diced chives, for serving, optional but recommended
Instructions
- Lightly grease an 8-ounce ramekin (or similar-sized microwave-safe dish or mug) with olive oil.
- In a spouted measuring cup, vigorously whisk together the egg, mayo, and salt for 20 seconds until pale in color, thick, and creamy. (This incorporates air, which helps the egg rise and become fluffy.)
- Pour into the ramekin. Use a spatula, if necessary, to make sure you get it all.
- Place in the microwave and cook, uncovered, on full power for 50 seconds—don't overcook.
- Be careful, the ramekin and egg will be hot! You can enjoy directly out of the ramekin or invert onto a plate.
- Top with a couple turns of black pepper, freshly grated Parmesan, and chives. Enjoy on its own or with a slice of toast.
Notes
- Use an 8-ounce ramekin or any microwave-safe dish of a similar size. The egg will puff up quite a bit as it cooks (then deflate), so make sure the dish is big enough to prevent overflow.
- A coffee mug works too. If you don’t have a ramekin, a microwave-safe mug is a great backup.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make 1 Minute Soufflé-Style Egg Step by Step
Whisk the ingredients together: Lightly grease an 8-oz ramekin (or same size microwave-safe dish or mug) with a little olive oil. In a spouted measuring cup, vigorously whisk together 1 large egg, 2 tbsp full-fat mayonnaise, and a pinch of coarse salt for 20 seconds until the mixture is pale, thick, and creamy. (Whisking well incorporates air, which helps the egg rise and become fluffy.)
Fill the ramekin: Pour the mixture into the prepared ramekin, using a spatula if needed to scrape it all out.
Microwave the egg mixture: Microwave the ramekin, uncovered, on full power for about 50 seconds, being mindful not to overcook. Carefully remove from the microwave (the ramekin will be hot!). Enjoy the egg directly from the dish or invert it onto a plate.
Top and enjoy: Finish with a couple turns of freshly cracked black pepper, a sprinkle of grated Parmesan, and some diced chives, if desired. Serve on its own or with a slice of toast. Enjoy!
Serving Suggestions
This 1 Minute Soufflé-Style Egg is delicious all on its own, but it’s easy to dress up depending on your mood. I love it with a slice of buttered toast for a quick breakfast, or topped with a little crispy bacon for extra flavor. It also makes a great protein-packed snack in the middle of the day, or you can pair it with fresh fruit or a cucumber tomato salad for a light lunch that still feels satisfying.
Possible Variations
One of the things I love most about this 1 Minute Soufflé-Style Egg is how easy it is to play around with flavors. Here are a few ideas I’ve tried and enjoyed:
- Cheesy Twist: Sprinkle in a teaspoon of Parmesan or shredded cheddar before microwaving for a melty, cheesy version.
- Herb Upgrade: Fresh herbs like chives, dill, or parsley add a pop of color and flavor.
- Deviled Egg Soufflé: Whisk in a little Dijon mustard and paprika before cooking for a fun deviled egg vibe.
- Spicy Kick: A pinch of cayenne or a few drops of hot sauce can give it a nice little heat.
- Veggie Boost: Dice a few cherry tomatoes or add a small handful of baby spinach for a fresh touch.
How to Store Leftovers
This soufflé-style egg is made for one and definitely best enjoyed right away while it’s warm, fluffy, and fresh. If for some reason you don’t finish it all, you can cover it tightly and store in the fridge for up to 1 day. Reheat gently in the microwave for about 10 seconds, just until warmed through. Any longer and the texture can turn rubbery.
More Easy Breakfast Egg Recipes
- Skillet Breakfast Hash
- Perfect Hard Boiled Eggs
- Hash Brown Avocado Toast
- Bagel Egg Boats
- Eggs Benedict
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
I just made this and Amy is right, it is light and fluffy. Of course I am going to experiment and and other seasonings and ingreidents. I also will experiment with making several and baking in the oven for larger groups. Thank you for sharing.
This far exceeded my expectations! Who knew. Thanks for sharing!
This lovely little gem came in my email this morning and I was off to my kitchen. This is a definitely a 10 out of 10. 3-5 minutes prep and a piece of toast and I was a happy girl! Thank you Amy !