Cheese Souffle
By: Anonymous
Published: Saturday, December 5, 2009 - 12:29am

Ingredients




6 whole eggs
2 cups Shredded blend of Hard cheese mozzarella, 1/2 teaspoon black pepper
1 teaspoon mustard

Preparation

1 Blend eggs well. Grate cheese. Add 1/3 cup of grated cheese for each egg. Blend well.   2 Add black pepper and mustard. Pour in a souffle dish. 3 Bake at 350 degrees for approximately one hour or until golden brown. 4 Tip:run a clean butter knife around the edge of the dish after filling. This keeps the batter from clinging to the edge and you get a better rise!

Comments:
Anonymous

This is a hopeless recipe! It would make baked omlette at best, and won't rise properly!! 
For cheese souffle, check with Larousse or any competent French cook, you need to separate the yolks and the whites, mix the yolks in with a roux, add gruyere, whisk the eggs separately to a soft peak, and then layer (or 'fold') but NEVER stir the whites into the cheese and egg mixture, transfer to a well-buttered deep dish, bake immediately at medium heat WITHOUT opening the oven until fully done. Much easier to time in ramikins (10-15 mins, but you'll need to experiment to get it right for your own oven).