A collection of Recipes by Deborah Dolen

Egg Souffle in a Cup – Using Egg Beaters

Egg Souflee Recipe by Deborah Dolen

I used a twenty ounce cup. Optional: Pat of butter nuked in bottom of cup for 30 seconds or less. (Depending on the strength of your microwave and how much butter.)

  • Pour 10 ounces of Egg Beaters into the cup and any additives (total volume) so the cup is half full. If you are using a much smaller cup – just pour enough that the cup is half full.
  • Nuke 4 times in 30 second intervals. Each time the egg will puff up and drop back down, and why 30 second intervals are needed.
  • When your sure the center is not liquid – you are done.
  • Serve immediately.