Cheese Soufflé with Fresh Chives
Making a soufflé is far easier than you would think, and it transforms simple breakfast ingredients—eggs and cheese—into an ethereal treat. Serve the soufflé right after baking to show off its dramatic height, but don’t worry if it starts to fall a bit. Shredded sharp cheddar or crumbled fresh goat cheese is a fine substitute for the Gruyère.
Ingredients
- 2 Tbs. unsalted butter, plus more for greasing
- 1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese
- 3 Tbs. all-purpose flour
- 1 cup (8 fl. oz./250 ml) whole milk, warmed
- 1 cup (4 oz./125 g) shredded Gruyère or Comté cheese
- 2 Tbs. chopped fresh chives, plus more for garnish if desired
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 4 large eggs, separated, plus 1 large egg white, at room temperature
Directions
Preheat an oven to 375°F (190°C). Butter two 1/2 quart (500 ml) butter warmers, sprinkle each pan with about 2 Tbs. of the Parmigiano-Reggiano cheese and tilt to coat the sides evenly; leave any loose cheese in the dish. Place on a baking sheet and set aside.
In a saucepan over medium heat, melt the 2 Tbs. butter. Whisk in the flour. Reduce the heat to medium-low and let bubble for 1 minute without browning. Gradually whisk in the milk, increase the heat to medium and bring to a boil, whisking frequently. Reduce the heat to medium-low and cook, whisking frequently, until very thick, about 3 minutes. Remove from the heat. Whisk in the Gruyère cheese, the rest of the Parmigiano-Reggiano cheese and chives. Stir in the salt and pepper. The mixture will be sticky.
In a large bowl, whisk the egg yolks until blended. Gradually whisk the warm cheese mixture into the yolks. In another bowl, using a handheld mixer on high speed, beat the 5 egg whites until soft peaks form. Stir about one-fourth of the beaten egg whites into the yolk mixture to lighten it, then gently fold in the remaining whites just until combined.
Divide the batter between the two prepared butter warmers. If desired, to help create the "crown" of the soufflé, using a butter knife, trace a circle about 1 inch (2.5 cm) deep and 1 inch (2.5 cm) from the sides of the dishes.
Bake until the soufflés are puffed and golden brown, and they quiver when jostled, about 14 minutes. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Breakfast Comforts, by Rick Rodgers (Weldon Owen, 2010)