Definitely the best thing to do with three eggs and less than 100 grammes of cheese. And it really isn’t that difficult. If you serve souffle right away, it is almost impossibly airy and impressive. If you have to wait even a few minutes, it will probably collapse, but it will still taste amazing. Souffle is such comforting food you may be tempted to eat too much. So challenge your taste buds by serving it with some crunchy homemade oven chips (three medium potatoes per person, washed or peeled, cut into wedges, dried on a tea towel, tossed in a little olive oil and baked for 40 minutes, then salted) and a big salad with some rucola or other bitter leaves.
3 large eggs
pinch cream of tartar
75 gr mature Cheddar or other hard cheese with flavour
25 gr butter
25 gr flour
1 tsp mustard
nutmeg, salt and pepper
Separate the eggs, putting the whites (and the whites only – not a speck of yolk!) in a large bowl. Leave to one side.
Put the milk, flour, butter, pepper and nutmeg in a small saucepan and cook over a low heat until thickened. Whisk or stir frequently. Let it simmer for a minute, still stirring. Cool slightly.
Add the cheese and stir to melt.
Loosen the yolks with a fork and stir in.
Now whisk the egg whites with a pinch of cream of tartar until very stiff.
Add the cheese mixture and fold together with a large metal spoon.
Check for seasoning – it may not need any salt.
Pour into a 850 ml round dish with high sides. (The dish I used is bigger, making a flatter, less spectacular souffle.)
Bake at 190 degrees for 30 minutes until golden brown. Do not open the oven until half an hour has passed. If you are not sure it has cooked at this point, check with a skewer to make sure it is soft but dry on the inside.