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This recipe was featured in Eggs: Plain and Fancy.
Nancy Sullivan | Fayette EC
“Contrary to general thought, this soufflé is easy to make, can be mixed in advance, and still rises nicely in the oven. My family loves it as a light weekday supper. I have also folded sautéed mushrooms or chopped blanched asparagus into the egg mixture before pouring into the dish, and both are delicious additions.”
6 tablespoons (3/4 stick) unsalted butter, plus more to butter the dish
6 tablespoons all-purpose flour
2 cups cold whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 large eggs
2 1/3 cups grated Gruyere cheese
3 tablespoons minced fresh chives
1. Preheat oven to 400 degrees. Grease a 6-cup gratin dish and set it aside.
2. Melt the butter in a saucepan over medium heat, then whisk in the flour. Cook mixture about 10 seconds, whisking for smoothness.
3. Add the milk. Continue whisking until the mixture thickens and comes to a strong boil, about 2 minutes. (The white sauce should be thick and smooth.)
4. Remove pan from heat and stir in the salt and pepper. Allow the sauce to cool about 10 minutes.
5. Break the eggs into a bowl and beat well with a fork. Fold the eggs, cheese and chives into the cooled sauce, and mix well to combine.
6. Pour the mixture into the gratin dish and bake 30–40 minutes or until the soufflé is puffy and the top is nicely browned.
The raw egg mixture can be covered and refrigerated for up to a day before baking. Once cooked, although the soufflé will stay inflated for quite a while, it’s best served immediately.