Butter or margarine at room temperature
Curdled Minas cheese, grated
2 tablespoons of butter or margarine
2 tablespoons of wheat flour
1 cup of hot milk
Salt to taste
1/4 teaspoon of mustard
Black pepper to taste
4 large eggs at room temperature, slightly beaten
150g of fresh Minas cheese crumbled
4 tablespoons of chopped scallion green
6 egg whites at room temperature
Butter or margarine at room temperature
Curdled Minas cheese, grated
2 tablespoons of butter or margarine
2 tablespoons of wheat flour
1 cup of hot milk
Salt to taste
1/4 teaspoon of mustard
Black pepper to taste
4 large eggs at room temperature, slightly beaten
150g of fresh Minas cheese crumbled
4 tablespoons of chopped scallion green
6 egg whites at room temperature
Grease a soufflé dish with butter and sprinkle with grated cheese
Preheat the oven well (200°C)
Melt 2 tablespoons of butter, combine with flour and cook for 3 minutes, stirring well
Add hot milk gradually, stirring well
Cook while stirring for about 4 minutes until the mixture thickens and comes to a boil
Add salt, mustard, and black pepper
Add 1/4 of the remaining mixture to the eggs in a large bowl
Mix the remaining mixture
Sprinkle with cheese and scallion green and mix well
Beat egg whites (with salt) until frothy at low speed
Increase speed and beat until stiff peaks form
Add 1/4 of the egg whites to the eggs and mix carefully
Add the remaining egg whites and mix until a little bit of the egg whites appears
Pour into the soufflé dish and bake for 10 minutes
Lower the oven temperature and bake for an additional 20 minutes until the soufflé is puffed and golden brown
Serve immediately, Serves 6 people
