1 cup of grated Swiss cheese (Jarlsberg works great)
¼ cup chives, finely chopped
4 eggs, separated
Salt and Pepper
Remove the eggs from the fridge 1 hour before you are ready to cook, (whites will rise faster)
Preheat oven to 200 degrees C. Grease ovenproof soufflé dish with melted butter to lightly grease.
In a medium saucepan, melt butter over medium heat until foaming. Add the flour and cook, stirring continuously for about 2 minutes or until the mixture bubbles. Gradually pour in the milk and whisk continuously for another 3-4 minutes until sauce thickens. Remove from heat.
4. Add the cheese, chives and egg yolks. Stir until the cheese melts and the mixture is well combined. Add salt and pepper.
In a salad bowl, beat the egg whites with a pinch of salt (you can use an electric mixer) until firm peaks form. Add 1/4 of the egg white to the cheese mixture and use a large spatula to fold until just combined. Add the remaining egg white and fold until just combined.
Pour the preparation into the ovenproof dish. Run your finger around the inside rim of the dish in the soufflé mixture (this gives the soufflé a “top hat” appearance). Place the dish in the oven and bake for 30 minutes or until golden brown and puffed (soufflés are best when they are still slightly runny in the middle).