Cheese Souffle With Egg White Recipe


Preparation Time5 MinDifficulty LevelEasy
Main Ingredient


 Butter50 Gram
 Plain flour50 Gram
 Milk275 Milliliter
 Cayenne pepper1
 Salt To Taste
 Dry mustard powder5 Milliliter
 Egg powder45 Milliliter, dried
 Water45 Milliliter
 Cheddar cheese100 Gram, grated
 Egg white30 Milliliter, dried
 Water120 Milliliter

Nutrition Facts

Serving size: Complete recipe

Calories 1462 Calories from Fat 812

% Daily Value*

Total Fat 93 g142.5%

Saturated Fat 53.6 g268.2%

Trans Fat 0 g

Cholesterol 240 mg

Sodium 1763.7 mg73.5%

Total Carbohydrates 87 g28.9%

Dietary Fiber 14.2 g56.7%

Sugars 22.7 g

Protein 84 g167.2%

Vitamin A 425.2% Vitamin C 57.6%

Calcium 117.2% Iron 28.1%

*Based on a 2000 Calorie diet


1. Butter a 1.15 litre/2 pt/5 cup souffle dish.
2. Melt the butter in a saucepan, stir in the flour and cook for 2 minutes. Remove from the heat and blend in the milk, return to the heat and bring to the boil, stirring. Cook for 3 minutes, stirring continuously. Add a pinch of cayenne pepper, salt and the mustard.
3. Blend the dried egg with the 45 ml/3 tbls of water to a smooth paste, add to the sauce with the cheese and mix well.
4. Blend the dried egg white with 30 ml/2 tbls of the water until smooth. Blend in the remaining water and whisk until very stiff. Fold a spoonful into the cheese sauce, then fold the cheese mixture into the whisked egg white, lightly but thoroughly.
5. Turn into the prepared souffle dish and cook in the centre of a moderately hot oven at 190°C/375°F/Gas mark 5 for 35 to 40 minutes until well risen and golden brown. The souffle should be firm on the outside but fairly soft inside. Serve at once.