FRIJE

Instructions

• 1.   Melt 40g of margarine, mix with 50g of flour, and add milk. Remove from heat when it reaches a boil, and you will obtain a thick béchamel sauce.
• 2.   Add a knob of butter, a pinch of nutmeg, and 4 egg yolks. Stir vigorously.
• 3.   Add 3 beaten egg whites and gently mix with a spoon. Only then, add the cheese.
• 4.   Grease a soufflé dish, pour in the mixture, and sprinkle with cheese.
• 5.   Bake in a preheated oven at 350°F (180°C) for 20 to 25 minutes.
• 6.   Do not open the oven during the first 10 minutes.

Notes & Suggestions

• TIPS
  The egg whites should be added at the last moment and the soufflé should be baked just before serving.
  So, you need to spend some time in the kitchen, but you can prepare the base of the soufflé in advance, store it in the refrigerator, and take it out a few minutes before beating the egg whites.
  Plan on using individual molds if you are serving more than 4 people; a large soufflé will have more difficulty rising than 5 small ones.
  
  The magic of soufflés comes from the air bubbles trapped in the beaten egg whites, which will expand during baking and make the mixture rise.
  
  The egg whites should be at room temperature, with no trace of yolk. The container, preferably made of stainless steel or glass, should be free of any grease, as well as the whisks. A pinch of salt will help them rise. Start with a low speed using a mixer, then gradually increase it.
  Once they are well beaten and firm, do not let them wait!
  
  To do this, use a rubber spatula or a metal spoon and mix gently, without rushing, by lifting the mixture well from the bottom of the bowl and gradually incorporating the egg whites.
  
  Butter the molds (the fat prevents the mixture from sticking) and dust them with flour, then leave them alone! Butter them with a brush, then add the flour, tilt the mold gently and rotate it to distribute the flour.
  Do this over the sink or a protected area. Then remove the excess flour. For savory soufflés, you can replace the flour with breadcrumbs to have a crispy crust.
  The molds should not be filled to the brim, otherwise the mixture would overflow in the oven. To help the soufflés rise well, once the mold is filled, gently slide the tip of a knife between the mixture and the mold as if you were "detaching" them.
  
  Respect the time and temperature. Do not open the oven door during baking, otherwise your soufflé will not rise or will collapse. Once baked, quickly remove the mold(s) and consume immediately!

Nutritional information *