EGG AND CHEESE SOUFFLE RECIPE RECIPES

Steps:

• Grease the interior of 4 (7-oz.) ramekins with butter and place in the refrigerator. Preheat oven to 400°.
• Make bechamel: In a small sauce pan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Add milk in a steady stream, whisking constantly to avoid lumps forming.
• Heat, stirring constantly, until sauce comes to a simmer. Reduce heat to low and cook, stirring frequently, until sauce has thickened slightly, about 2 minutes. Season with salt and pepper and transfer to a bowl to cool slightly.
• Separate egg whites and egg yolks into two bowls. When bechamel is mostly cool, whisk in mustard, if using. Add the yolks one at a time, whisking until completely combined after each addition.
• In another large bowl using a whisk or hand mixer, whip egg whites until they have tripled in volume and stiff peaks form.
• Fold half the whipped egg whites into the bechamel mixture until fully combined. Add cheese and herbs if using, and fold until combined. Gently fold in remaining egg whites until just combined.
• Transfer ramekins to a baking sheet, then add enough mixture to each to reach the inner ridge of the ramekin. Wipe off any excess mixture from the rim.
• Bake until soufflés are golden brown and have risen well above the rim of the ramekins, about 25 minutes. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
• Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
• Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
• Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
• Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.