1
Preheat oven to 375°F (190°C). Butter a 1.5-quart soufflé dish thoroughly and dust with grated Parmesan cheese, tapping out excess.
2
Separate eggs while cold, placing whites in a large, spotlessly clean bowl and yolks in another bowl. Let come to room temperature.
3
Make béchamel: In a heavy saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux, stirring constantly.
4
Gradually whisk in warm milk, stirring constantly until smooth. Cook until thickened and bubbling, about 3-4 minutes.
5
Remove from heat and season with salt, white pepper, and nutmeg. Let cool slightly.
6
Whisk egg yolks one at a time into the cooled béchamel base until smooth. Stir in Gruyere cheese until melted.
7
Using an electric mixer, beat egg whites with cream of tartar until they form stiff, glossy peaks that hold their shape.
8
Gently fold 1/3 of the egg whites into the cheese base to lighten it, then carefully fold this mixture back into remaining whites.
9
Pour into prepared soufflé dish, filling about 3/4 full. Level the top and run your thumb around the edge to create a shallow moat.
10
Bake for 20-25 minutes until puffed and golden brown on top. A knife inserted should come out mostly clean.
11
Serve immediately - soufflés wait for no one! The dramatic puff will deflate quickly once removed from the oven.

Soufflé Eggs

Ingredients