This Cheese Souffle can’t be beat



1/4 cup all-purpose flour

1/4 teaspoon salt

1 cup milk

1 1/2 cups (6 oz.) shredded cheddar cheese

4 egg whites, room temperature

1/2 teaspoon cream or tartar

4 egg yolks


Heat oven to 350 degrees F.

Mix flour and salt in medium saucepan; gradually whisk in milk until smooth.

Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Reduce heat to low. Add cheese; stir until melted. Remove from heat.

Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed to stiff peaks but not dry, just until whites no longer slip when bowl is tilted.

Stir egg yolks into reserved sauce until blended. Gently but thoroughly fold yolk mixture into whites until no streaks of white remain. Carefully pour into ungreased 1-1/2 to 2-quart soufflé dish.

Bake in 350 degree F oven until soufflé is puffy, delicately browned and shakes slightly when oven rack is moved gently back and forth, 30 to 40 minutes. Serve immediately.

Follow the age-old rule – the soufflé doesn’t wait for the guests, the guests wait for the soufflé. Be ready to whisk the soufflé to the table as soon as it’s out of the oven.

Serve the savory soufflé by gently breaking the top crust into portions with two forks held back-to-back. Then lightly spoon soufflé onto plates, including some center and some crust in each serving.

Recipe from the American Egg Board (