See that?

Good?

Yes.

Today we are making a cheese souffle, so a super lays an egg based which comes originally from parts, so nothing very unexpected.

So far, the only thing that makes the super rise is the egg white.

No yeast, no baking powder, no baking soda.

So, to be truly honest, everybody's a little afraid of distress.

It, I mean, even the French people.

They are totally terrified about making a cheese souffle.

No valid reason behind it.

It's not complicated at all, as long as you follow my recipe, of course, and also my tips, my cheeks and my twists, my tips to It's just tips my cheeks and my twists.

Everything is gonna be fine.

That stuff brush a few more words with better teeth.

You don't have to use a super lame O to make a super late.

This is not a play mode.

This is none.

Super Bowl, either.

I mean, you can make soup plate in almost anything.

You can make a super in this milk to Yes, you can.

Yes, you can, I said.

That's better.

Please them in the fridge for the better to set so super is built around two things.

First off a creamy base and then a nice film.

Usually just egg whites will keep that tonic down.

Let's focus on the cream base in our case, a blue shamel sauce.

Thes three food of the universe, so do not freak out.

The vision source is just a simple white sauce made with butter flour, and and that's all.

First off a souffle that then what is it about my There's about.

My place is still span of a medium low heat at three tablespoons of better and let the Met when the better, is totally made at three tablespoons of flour.

You see that's easy.

Three tables food.

Better three tablespoon flour.

Mix it nicely, then gradually add a pint of milk.

Do not stop stirring.

Otherwise might bell as soon as you reach a similar, just take it off the heat.

Season it with salt and pepper.

And if you have some, a bit of a nightmare and that is a busy man.

So as you see, there is nothing complicated in this source.

So here's my favorite cheats in this recipe.

I like to make my additional source, but I reckon it can be a pain sometimes if you don't have any time in this case, you just go and buy some of the supermarket.

It's easy.

I can read your mind.

And sadly, no, they do not send egg whites in film picks at the supermarket, but gradually have three egg yolks now.

Other hand food off great teeth still nicely to combine everything together.

If you want a twist, this recipe that would be the perfect time.

That creamy base can be pimped with spices, for example, like americ smoked paprika, cumin, for example.

Also, you can add some finely chopped herbs that child or Korean right there.

So she's ready.

It's thick, it's seeking, and it's smooth.

Let's move on to the egg whites.

There is absolutely no way that your egg whites are gonna stone if there is just a tiny bit of fat in it, like, for example, just a bit of egg yolks.

So to be on the extra safe side, I usually clean my already clean bowled with kitchen paper and a squeeze of lemon dropped four egg whites in the bowl of a food processor, along with a bit of salt and a drizzle of lemon with no first and then increase the speed way are looking for a fix.

So we have the creamy base of cheesy and savory base, and we also have the arian fluffy egg white.

So now let's combine those together first stuff.

Take a small amount of egg whites and combine this with the cream base.

Now think this new base and pull it gently and slowly over the egg whites.

You won't give it a mix.

You will give you the phone.

It's not exactly the same When you fold mixture, you just take the bottom and place it on top.

Tell.

Take the bottom place it don't up.

So then you should get a fluffy and Aaron mixture, which will be the better for our super.

It's a souffle is all about the rights to be extra sure that the souffle won't get stuck into his mold, we get a coat.

The mold three times better, better flower.

So give the moat out of the vigil, rushed in with better a second time, then could them with flour and top off the excess.

Fill them up with the Super Lee, better up to 3/4.

Now Sprinkle some finally grated cheese on top.

Tip number three doesn't look much, but sprinkling some cheese is gonna make a massive difference.

The cheese on top is gonna make it and then create a waterproof and proof barrier which will prevent the air inside the steam from getting outside so it would push, and then the top is going up and then push and then going out.

And then you get a wonderful superbly.

Now place those in a pretty heated oven.

26 is off 3 65 nights for about 20 minutes up to 30 minutes, depending on the side of the road you have chosen.

You want your soup early to go high.

Like really, I like maybe a big too much time.

Nobody cares if they break up.

I mean, there is no point in making your soup, lady.

If you don't want to brag about it now, come on.

It's nothing.

It's nothing.

It's just a soup plate.

You never seen a Super Lady soup plate this big soup plate?

This big tip number three, you got open.

You haven't, though, when the super off taking otherwise they will just crumble I try to live in the past.

I mean, that's normal as soon as someone tells me you can't open the window.

So I guess if you want to see your souffle collapsed, too, then you just have to open the door.

I mean, I'm not the police.

You do whatever you like so again did them out of the oven and self their immediate and by immediately I mean, you have a time frame off five minutes afterwards, the super is gonna collapse and there is nothing you can do about it.

Nothing.

The next year, Suplee is really something to remember.

It's soft, it's light.

It's fluffy.

It's almost cloudy.

It's like biting to nothing but flavors.

That's it.

I hope you enjoy the simple super interested.

Because, yes, this is a simple soup recipe.

Nothing is complicated as long as you follow these levels.

That okay, there are a few steps in this recipe, but first off, you don't have to make it every day.

You just have to make it once, just once, to feel all the confidence that every cook needs.

Guys I love to hear about you, so feel free to leave coming down below and also, if you post a picture of you super late.

If you're fast enough, of course, on Twitter on Instagram on Facebook, please stagnate because I would love to see subscribe to the challenge for more delicious and adventurous recipes.