Egg Soufflé

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This soufflé is light, fluffy, full of amazing flavor and made with simple ingredients.

Ingredients

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4 Large Eggland's best eggs, separated

1/2 cup whole milk

1/2 cup grated Gruyère cheese

1/4 cup Parmesan cheese

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon cream of tartar

Butter and grate Parmesan cheese to coat ramekins

Preheat the oven to 400°F. Coat four 6-ounce ramekins with butter and the inside with grated Parmesan cheese, tapping out the excess.
In a medium saucepan, melt the butter on medium heat. Stir in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, around 2-3 minutes.
Remove the saucepan from the heat and stir in the grated cheeses, salt, and black pepper until the cheeses have melted and the mixture is smooth.
In a separate bowl, whisk the egg yolks until light and frothy. Slowly pour the cheese mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
Gently fold one-third of the egg white mixture into the cheese mixture to lighten it. Then, fold in the remaining egg whites until just combined, being careful not to over mix and deflate the batter.
Divide the soufflé batter evenly among the 6 ramekins, filling them almost to the top.
Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the soufflés have risen and are golden brown on top.
Serve the egg soufflés immediately, optional: garnish with fresh herbs or a light dusting of grated Parmesan cheese.

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