On the weekend, I prepared the cheese soufflé for breakfast. We had also some pastries at home. We also put an olive on the table and had a wonderful breakfast. In winter, there is no tomatoes and cucumbers, so we generally have breakfast dishes such as cheese soufflé, fried boiled eggs, and boiled cheese. At summer it is the opposite. If you have fresh tomatoes, cucumbers, take some cheese, and your Turkish breakfast is ready. If you also have a similar situation, make sure that this souffle will become one of your favorite breakfast. It’s very very very easy to make, is cooked straight off and it’s incredibly tasty.
What kind of changes can be made in cheese soufflé?
I didn’t use extra salt because the cheeses were salty enough. But if you think it wouldn’t be enough, you can add salt. You can also add greens such as dill and parsley. If you believe you would like, you can make spice supplements such as black pepper and nutmeg.
Can the Cheese Souffle be prepared beforehand?
The cheese soufflé begins to down as soon as you take them from oven just like the chocolate soufflé. So you should serve as soon as you remove it from the oven. Also, due to the necessaty of a foamy consistency, the egg white should not go down. This also eliminates the possibility of keeping the dough for hours, meaning you should prepare and cook the dough immediately.
Enjoy the recipe…
- 2 eggs,
- 1/2 cup milk,
- 1 tbsp flour,
- 1 cup Turkish white cheese (or feta cheese),
- 1/2 cup of grated cheddar cheese.
- Beat the egg whites until stiff peaks,
- Beat egg yolks and milk in a separate bowl,
- Add the flour and beat until the lumps are gone,
- Add the egg whites and mix them out,
- Add the cheeses and mix,
- Divide the mixture into souffle dishes and cook in a preheated oven at 190 ° C until golden,
- Serve immediately.