Cheese soufflé with egg whites only (Soufflé aux blanc d'oeufs) from Mastering the Art of French Cooking, Volume One (page 173) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaCity on August 23, 2024

    I’m guessing I used the wrong type of cream. Recipe calls for light cream and I used slightly diluted heavy cream. The roux broke quickly after adding the cream, so I had to add a good amount of water and blitz with an immersion blender to fix. Added leftover roasted broccoli and that was nice against the flavor of the egg whites. Needed a lot more salt than what was called for. End result was good though! When I make egg yolk pasta I’ll make this soufflé again

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