Tate's Kitchen: white cheddar and chive souffles

"How to make perfect souffle". This is what I typed into Google then spent the next hour reading. What did I learn? Souffle is all science. Unfortunately I'm pretty not that great at science - but it did turn out to be fairly interesting reading. Most all the articles agreed that manipulating eggs is all about fats and proteins and incorporating air and yada, yada, yada.
Like I said...lot's and lot's of articles and many, many recipes available.
So I began this little journey of souffle skill.
After several attempts I decided a few things.
- adding cream of tartar to the egg whites is a good thing.
- opening the oven door to check doneness is a bad thing.
- slamming the bedroom door upstairs did not make them crash.
- the phrase "serve immediately" was created specifically for souffles - that way when it begins it's descent back into the ramekin we can say it happened because the beautiful puff was stabbed with a fork.
- and I like the inside a bit creamy so that is the recipe I am sharing here.

YOU WILL NEED:

8 little ramekins
softened butter
1/4 cup grated parmesan cheese
sheet tray

6 eggs - minus 1 yolk - separated
1 1/4 cups sharp white cheddar
1/2 cup milk (I always have the 2 percent so that's what I used)
1/4 cup flour
4 tablespoons butter - melted and cooled
1 heaping tablespoon dried chives
1/4 to 1/2 teaspoon cayenne pepper - depending how much spice you like
1/4 teaspoon salt

TO DO:

oven to 375

get all your ramekins onto a baking sheet.
rub the insides with butter.
sprinkle the insides with the parmesan cheese.
place into fridge until ready to fill.

melt the 4 tablespoons of butter in the microwave - set aside.
separate the eggs - whites into mixer bowl - yolks into other bowl (minus 1)

using a whisk mix those egg yolks until lightened and creamy.
add the melted butter. mix.
add the milk. mix.
add the flour.
mix well.
add the spices as well as a few turns of salt.
finally add the cheese.
mix and set aside.

beat the egg whites on medium high speed.
when foamy add the cream of tartar and salt.
beat until almost stiff peaks.

using a rubber spatula, place about a third of the whites into the yolk mixture.
carefully mix.
then another third of the whites.
mix.
then the rest.
be careful not to over-mix at this point.
some white or light colored streaks are fine.
just make sure to try and smooth out any big globs.

fill each ramekin almost to the top.