Whisk the egg whites until you get soft peaks. You can use a whisk or kitchen machine.
Add 13 grams of sugar to the egg whites and mix everything.
When you get the stiff peaks add the egg yolks. Gently stir everything together with a spatula.
Heat a pan on medium heat and add the butter.
When the butter is melted add the mixture to the pan.
Fold the souffle egg in to shape (put one side on the other side). Bake the souffle egg for another 3 to 5 minutes, until it gets a nice color. Enjoy!
After preparing and before the photo moment, my souffle egg started to collapse. This is always possible. To avoid this, you can choose to grab an ice cream scoop and then use the same principle as with the souffle pancakes.