Cheese Soufflé

Try this airy, eggy, cheesy soufflé. It’s beautiful right out of the oven and not hard to make.


  • 3 T butter
  • 3 T flour
  • 1 cup milk
  • 3 egg yolks
  • 4 egg whites
  • Salt, pepper and herbs (rosemary, sage or thyme)
  • 1 cup grated cheddar cheese


  1. Melt butter in saucepan. Stir in flour. Blend in milk gradually, stirring with a whisk until it thickens over medium heat.
  2. Remove from heat and add, one at a time, the eggs yolks, beating after each.
  3. Fold in the cheese, salt and herbs. Set aside.
  4. Beat the egg whites until stiff.
  5. With a rubber scraper, fold about 1/4 of the egg whites into the yolks, using a smooth under-and-over motion, turning the pot as you go. When the mixture is uniformly spongy, fold in the remaining whites in the same manner. Leave some bits of white fluff.
  6. Pour into a buttered quart casserole dish. Run a fingertip around the inside edge.
  7. Bake on the bottom rack of the over at 375 degrees F for about 35 minutes. Don’t open the oven while it is cooking.
  8. Serve immediately.