Atlantic Superstore

Ingredients

Instructions

1. Preheat oven to 350°F (180°C). Separate eggs, making sure there are no traces of egg yolk in the whites and placing whites in large non-plastic bowl. Set yolks and whites aside.
2. Spray 7 or 8-inches (8 cups/2 L) casserole dish with PC Blue Menu Canola Oil Cooking Spray. Fold 24-inches (60 cm) long piece of foil in half horizontally, creating long ribbon. Spray one side. Place against inside of casserole dish, facing it spray side in. The foil will extend up past the top of the casserole dish.
3. In large saucepan, melt butter over medium heat. Whisk in flour; cook for 1 minute, whisking. Gradually whisk in milk; cook for 1 to 2 minutes, whisking frequently, or until thickened. Remove from heat. Stir in cheese and Dijon; stir until cheese melts. Whisk in egg yolks and pepper. Transfer mixture to large bowl.
4. Using electric mixer, beat egg whites on high until they hold stiff peaks but do not look dry, about 90 seconds. Stir one-third of whites into egg yolk mixture. Using rubber spatula, fold in remaining egg whites until egg whites are incorporated. Do not overmix or egg whites will deflate. Pour gently into prepared casserole dish.
5. Bake in centre of oven for 35 to 40 minutes or until puffed and golden on top, but still jiggly to the touch at the centre. Soufflé will fall soon after removing from oven. Serve with a green salad and whole grain baguette.

Chef's Tips

Eggs separate most easily when they are cold, straight from the refrigerator.

To ensure you do not get egg yolk bits in the whites, use the three bowl method: crack an egg open, separate it over one bowl by transferring the yolk from shell to shell, then place yolk in second bowl. For subsequent eggs, separate each over the third bowl, transferring each clean egg white to the egg white bowl after separating.