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Cheese and Egg Souffle Recipe

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This recipe for Cheese and Egg Souffle is from The MacWhirter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. Melted Butter
2 Tbsp. Flour
3/4 cup Milk
sprinkle of salt and cayenne
4 Eggs - Divide yolks from the whites
1 cup grated cheddar cheese

2 extra egg whites
Directions:
Directions:
In a saucepan for a double boiler melt butter, add flour, salt and cayenne
Stir in Milk and mix all together.
Remove from heat and beat in egg yolks, one at a time and between the eggs add the cheese, fold together.
Put In the top of a double boiler over pot of boiling water.
Stir until cheese is melted.
Remove from heat and cool slightly.
Whip the 6 egg whites until stiff and fold into the cheese mixture.
Take your souffle dish and spray with Pam and shake grated parmesan cheese all around the sides.
Bake in 350 oven for 30 minutes, do not open oven and when you have a nice little cap on top of the souffle it is ready.
If dish is not high enough, fold wax paper around the dish to give it high sides and tie with string to hold in place.

PRAY now that it does not fall when you take it to the table.

Can be made into individual souffles.
Personal Notes:
Personal Notes:
This recipe was Hazel Campbell's recipe that Dorothy got for me when the guests at Tracadie asked for a souffle....prayed the whole time that it would be a success and said to Susie Mercier Best to not breathe while she took it to the table.Stayed up the whole time while they cut into it !

 

 

 

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