This is a surprisingly easy meal to make and great for a midweek supper. It’s not the healthiest of meals thanks to the butter and cheese, but it is packed with protein.
Ingredients (serves 4)
6 eggs (separated)
500mls whole milk (semi skinned will also do)
300g extra mature cheddar (grated)
1tbsp chopped fresh chives
50g plain flour
1tsp English mustard powder
Salt and pepper
Start by melting the butter in a pan. Once melted, add the flour and mix well with a wooden spoon. Add the milk gradually, stirring continuously so you end up with a thick white sauce. Take off the heat and add the grated cheddar, fresh chives, mustard powder and salt and pepper.
Pop the oven onto 180 and line an oven proof dish with baking paper (or butter if you haven’t got any).
Once the white sauce has cooled, stir in the egg yolks. In a separate bowl, whisk the egg whites so they form soft peaks. Carefully fold in the egg yolk and white sauce mixture in with the egg whites making sure you don’t lose the fluffy egg white texture.
Put the mixture into the oven proof dish and grate a little more cheese on top. Put into the oven at 180 degrees for 10 minutes, then turn the temperature down to 160 for 20 minutes. Check the soufflé is cooked by popping a knife into it – there shouldn’t be too much eggy residue on the knife when it is cooked. However, be sure not to overcook it as it will become dry. Remember the soufflé will carry on cooking when taken out of the oven.