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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.

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