Recipes Developed by The Cookworks
Photography by Edward Pond

First published in Wish March 2006

Ingredients (MAKES 6 SERVINGS)

6	tbsp unsalted butter, softened
2	tbsp finely grated Parmesan cheese
1/4	cup all-purpose flour
1-1/2	cups milk
1	tsp kosher salt
1/2	tsp freshly grated nutmeg
1	pinch cayenne pepper
6	eggs, separated, plus 2 egg whites
2	cups grated Gruyere cheese
1/4	cup finely chopped chives

Instructions

1. Remove top rack and preheat oven to 350 F. Using a piece of waxed paper or a butter wrapper, grease entire soufflé dish with softened butter. Dust inside of dish with Parmesan by tilting dish and allowing cheese to roll and stick to butter. Reserve any leftover cheese for sprinkling on top of soufflé.
2. Melt remaining butter in a large saucepan over medium heat. Add flour and stir constantly for 2 minutes, making sure it doesn’t brown. This is called a “roux,” which is the base for many white sauces. Slowly whisk in milk until smooth, and continue stirring for about 4-5 minutes to form a béchamel* sauce. This sauce should be thick. Remove from heat and add salt, nutmeg and cayenne pepper.
3. Whisk egg yolks, one at a time, into hot béchamel sauce until fully incorporated. Stir in Gruyère cheese and chives. Set aside.
4. With a hand mixer, beat egg whites until stiff but not dry. Stir 1/4 of whites into soufflé base. Fold in remaining whites, being careful not to over-mix.
5. Gently spoon mixture into soufflé dish and sprinkle with reserved Parmesan. Bake for approximately 45-55 minutes, until eggs are just set. Minimize opening and closing of oven door. Serve immediately.

Nutritional information

Nutrients per serving: 395 calories, 31 g fat, 22 g protein, 8 g carbohydrates, 660 mg sodium. Excellent source of vitamins A, B12 and D, riboflavin, calcium, phosphorus and zinc.

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