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Photos of Baked Egg Breakfast Soufflé

Beat The Egg Whites With Salt, Pepper, Nutmeg, And Cream Of Tartar.
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Beat the egg whites with salt, pepper, nutmeg, and cream of tartar.
Butter Four To Six 8-ounce Ramekins.
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Butter four to six 8-ounce ramekins.
Separate The Eggs, Putting The Whites Into A Large Mixing Bowl And Carefully Sliding The Whole, Unbroken Yolks Into A Small Bowl Of Cold Water.
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Separate the eggs, putting the whites into a large mixing bowl and carefully sliding the whole, unbroken yolks into a small bowl of cold water.
Using Your Fingers, Carefully Remove The Yolks From The Water One At A Time, And Slip One Yolk Into A Ramekin.
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Using your fingers, carefully remove the yolks from the water one at a time, and slip one yolk into a ramekin.
Fill The Ramekins With The Egg Whites About Halfway.
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Fill the ramekins with the egg whites about halfway.
Fold In 1 Tsp Of Cheese.
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Fold in 1 tsp of cheese.
Inside The Baked Egg Breakfast Souffle.
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Inside the Baked Egg Breakfast Souffle.
Bake The Eggs Until The Whites Are Puffed And Pale Golden.
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Bake the eggs until the whites are puffed and pale golden.
Sprinkle With The Remaining Teaspoon Of Cheese.
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Sprinkle with the remaining teaspoon of cheese.
Baked Egg Breakfast Souffle On A Plate.
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Baked Egg Breakfast Souffle on a plate.
Photo Of Baked Egg Breakfast Soufflé
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