Recipe by Egg Farmers of Ontario
"Belwood egg farmers Bryan and Cathy Hostrawser and their family love the taste of this cheese souffleé."
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butter or margarine
grated Cheddar cheese
egg yolks, whisked
egg whites, beaten until stiff
Suddenly decided I wanted to try to make a soufflé this morning. This was the best-looking recipe I could find. Never having made soufflé before, I wasn't expecting much, but they turned out great! I didn't have enough cheddar cheese, so I added some cream cheese & pepper jack, plus some chopped ham & dill. They looked lovely & tasted great!! Will probably make again.
With a pinch of dry mustard, garlic powder, and cayenne added the dish was improved. Also, I made it twice and the first time it didn't brown. The next time I preheated to 400 and when putting in I lowered the temp to 375. That did the trick for my oven to get a lovely golden color on them.
Needs seasoning! Came together nicely as a soufflé, but my husband asked that I never make this again. Too drab, little flavor. So if you opt to try this out, you may want to pop in your favorite spices. It needs it.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese Souffle from Egg Farmers of Ontario
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 203
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