Make a Basic Cheese Soufflé

Egg yolks and egg whites are beaten separately, with cheddar cheese and fresh herbs added, to give this cheese soufflé its lift and flavor.

| 2013 Guide to Backyard Chickens

cheese souffle

The best soufflé is cooked and served immediately.

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The French-inspired soufflé is an elegant and simple dish for a special occasion breakfast or brunch. Add fresh herbs to the cheese sauce for added flavor. 

Basic Egg Recipes 

Basic Cheese Soufflé

1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
1 1/2 cups shredded cheddar cheese (6 ounces)
4 egg whites, room temperature
1/2 teaspoon cream of tartar
4 egg yolks

Heat oven to 350°F.

In medium saucepan, mix flour and salt; gradually whisk in milk until smooth. Cook over medium-high heat, stirring constantly, until mixture thickens and boils. Reduce heat to low. Add cheese and stir until melted. Remove from heat.

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

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