Tag Archives: soufflé

All-Purpose Soufflé

I’ve done histories on cheese and eggs, so I thought it might be time for a recipe that combined the two —cheese soufflé. The soufflé is pretty much the pinnacle of egg-dom, the coolest possible thing to do with these versatile little protein parcels. And (here’s the surprise) it’s actually pretty easy to make a soufflé. In fact, this is an almost fool-proof recipe. Soufflés are fun, yummy, and a relatively easy way to impress the heck out of people. (The instructions may look ponderous, but don’t let that put you off—a lot of it is just technique, to help ensure your success.)

For soufflé making, in addition to the usual pots, cups, and measuring spoons, you must have a metal or ceramic bowl (never plastic), a rubber spatula, and a whisk. An electric mixer is pretty much a requirement, as well (I’ve actually beaten egg whites by hand before—so I know it works, but I also know it’s a daunting amount of work). A soufflé dish is nice, but not required; you just need an oven-proof dish of some sort, 1 quart capacity for this recipe, or double the recipe, if all you have is a 2-quart baking dish.

Cheese Soufflé
1/4 cup butter
3 Tbs. flour
1 cup milk
3 eggs, separated, plus 1 extra egg white
1 cup shredded sharp cheddar cheese
dash cayenne pepper
1 Tbs. Worcestershire sauce Continue reading

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