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Egg Souffle Recipe with Nori

Egg Souffle with Nori

Course: AppetizersDifficulty: Easy


Prep time


Cooking time



This egg souffle recipe may sound intimidating but it is actually easy to make. It is very light & features wild nori (Karengo), a red seaweed which offers wonderful nutrients and a wonderful umami flavour.


  • Souffle recipe:
  • 3/4 cup Nori flakes

  • 1/3 cup butter

  • 1/3 cup flour

  • 1/3 cup cream

  • 1/3 cup broth

  • 1/2 cup chopped leek

  • 3 egg yolks, 4 egg whites

  • sea salt & freshly ground

  • black pepper

  • Garnish:
  • ½ cup feta cheese, crumbed

  • chopped coriander leaves


  • Pre-heat oven to 180ºC.
  • Sauté Nori & leek in butter over low heat, add flour and stir until smooth. Cook for 1 minute.
  • Add cream and broth and cook over medium heat until mixture thickens. Set aside to cool slightly.
  • Whisk the egg yolks one at a time into the sauce.
  • Beat the egg whites until stiff but not dry. Quickly and gently fold them into the yolk mixture working so to not deflate the volume.
  • Transfer the mixture to buttered soufflé dish and bake in the bottom third of the oven for 20 minutes for individual servings or 45 minutes for a single large dish.
  • Sprinkle with garnish and serve.

Nori Flakes (Karengo, Dried, Raw, Wild Harvested)- 15g

      These nori flakes are tested for contaminants in accordance with the ANZ Food Code. This nori is...

Nori Seaweed Fronds, 80g (Karengo, Farmed, Dried, Raw)

      Product of South Korea. Packed in New Zealand. This Nori seaweed is tested for contaminants in accordance...

Nori Seaweed Fronds (Karengo, Dried, Raw, Wild Harvested)- 15g

      This Nori seaweed is tested for contaminants in accordance with the ANZ Food Code. The seaweed is...
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