Cheese soufflé

Preheat the oven to 190 ° C.

Melt the butter in a saucepan and grease the ramequins. Grease the edges from bottom to top, this encourages the rising of the soufflés.

Dust the inside of the ramequins with flour and tap out the excess flour.

Slice the chives. Grate the cheese.

Melt the butter in the same saucepan. Add the flour while stirring. Bake for 2 minutes on low heat (roux).

Add the milk in shoots while stirring. Add the next shoot only when the previous one has been recorded. Cook gently on low heat for 5 minutes. Stir occasionally.

Remove the pan from the heat. Split the eggs. Put the proteins in a fat-free glass bowl and the egg yolks in a separate bowl.

Stir the egg yolks one by one through the bechamel sauce.

Stir in the cheese and chives through the sauce. Stir until the cheese is melted and absorbed. Spoon the sauce in a large bowl.

Beat the egg whites with the salt until the egg white shines and solid peaks form.

Spatula ⅓ of the protein through the sauce. Then carefully sprinkle the rest of the proteins through the sauce.

Spread the soufflé mixture over the ramequins and smooth the top.

Go with the tip of a knife along the edge of the ramequins, so that the edge does not hinder the rising.

Bake the soufflés in the middle of the oven in about 20 minutes until golden brown and done. Serve immediately. Yummy! .