Reviewed: May 17, 2012

Mixed reviews- I thought they were worthy of 5 stars but I usually eat only egg whites and no cheese so this was a real treat- loved the cheddar taste. The rest of the family thought they were good but nothing spectacular. Leftovers in the fridge for a couple days tells me they didn't love it. So a 5 from me and a 3 from them.

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Reviewer:

danelle

Reviewed: May 10, 2012

Absolutely loved it & easy to make. I added a bit of salt, some freshly ground pepper & diced shallots. Husband says, "It's like eating clouds!" :) Thank you for sharing!

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Reviewer:

countrymyst

Cooking Level: Intermediate

Living In: Sheridan, Oregon, USA

Reviewed: Apr. 15, 2012

Delicious and not that hard to make.

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Reviewer:

Lisa

Cooking Level: Expert

Reviewed: Apr. 8, 2012

This was the first Souffle I ever made and it looked like one from television. This recipe is delicious and pure. I can see myself changing the cheese for the next batch. I added 1/3 of the egg whites first to lighten the base then I added the remainder of the whites. I was told this makes a more fluffy texture. Thank you for the recipe.

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Kris the Cook

Reviewed: Mar. 24, 2012

Despite not have souffle dishes, these came out perfectly!

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Reviewer:

acalladonato

Cooking Level: Intermediate

Reviewed: Mar. 1, 2012

A couple of things about souffles. Whether you will need a bit of salt depends on how salty the cheese is. Taste the souffle dough before putting it in the oven. Also individual souffles are far easier to be successful than putting the whole dough in a souffle pan; this needs more time in the oven and is more prone to deflating after you take it out. The souffle pan needs about 40' in the oven while the small portions need about 20-25'. This is a basic recipe - don't be afraid to experiment. You can add small cooked pieces of bacon, cauliflower/broccoli even crabmeat (yum) or chicken/turkey leftovers. As long as it isn't too watery, it should be fine. Last, don't forget what the French say: Guests wait for the souffle, not the other way around. It means that the souffle should be served right out of the oven!

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Reviewer:

George

Reviewed: Feb. 26, 2012

Really liked this! I've always been intimidated by souffles, this was my first one to try and it turned out perfect!! I followed directions exactly using swiss cheese however, I only made a 1/2 batch and didn't have 10oz ramekins, only 6oz so I made three small ones. Hubby and I enjoyed and will be making these again maybe trying cheddar cheese next time.

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Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Jan. 28, 2012

Overall the souffles tasted fine (and looked good), but these were a lot of work and but I didn't love them enough to give 5 stars. I may need to experiment with some different flavors like adding a vegetable or something.

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Reviewer:

gehbienes

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Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Jan. 27, 2012

I've never had a souffle before so this was the first time I had tasted one. The flavor was good, but the texture was a bit off for me - it just wasn't what I was expecting. My 6 yo gobbled it up though.

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Reviewer:

may2mac

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Jan. 11, 2012

This was super easy to make and enjoyed by the entire family (including our young children). I always thought souffles were going to be a challenge to make - not so w/this recipe!

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