Easy Cheese Soufflé a la Julia Child

More About This Recipe

• A French dish that looks super fancy but is surprisingly easy! Just follow these steps and you'll feel like the next Juila Child. If you’re looking for an elegant side dish that’s easy to make but will make your dinner guests think you’re a culinary expert, try these cheese soufflés! Made popular in the U.S. by Julia Child, soufflés tend to intimidate people. But the fact of the matter is they’re doggone easy! Yes, they are a little fussy and yes, they can collapse into a big heaping mess – but that’s only if you break the rules. Are you a rule breaker or a rule keeper? “It depends”, you say. Fair enough.
• You see, soufflés really aren’t about skill; they’re just about following rules. And there are just a small handful of rules that apply, like using fresh eggs at room temperature, beating the egg whites until stiff but not dry, making sure to only gently fold the egg whites into the batter, and not opening the oven too early. And even for the most rebellious of folks out there, that’s not too restrictive, is it? No! These individual cheese soufflés are low in carbs and a great source of protein. They're perfect as a side dish or part of a brunch. Once the soufflés are done baking, serve immediately. Note, the soufflés will be beautifully puffy when you take them out of the oven but within 60 seconds they will begin to deflate a little (that’s okay, it's natural). Just bring them to your guests immediately so they can see the soufflés in all their puffy glory before they begin to deflate. And then get ready for the “oohs” and “aahs” as your guests admire your delicious work of art.