Simple Souffle

Souffle sounds very posh and impressive but it is such an easy and versatile dish to make if you do it my way. Separate 3 large eggs and whisk the whites until they are stiff. In a saucepan melt a little butter, about an ounce, and stir in a dessertspoon of plain flour and a little full cream milk, stir with an egg whisk until it thickens and gradually add more milk until you get the consistency of a fairly thick white sauce, a rue to be precise. Turn down the heat and cook for about a minute whisking constantly until the flour is cooked out. Take it off the heat and add a handful of strong grated cheese, whatever cheese you like, and 2 of the egg yolks, beat it all together thoroughly and season with salt and pepper and a dash of English mustard powder to taste. Fold in the egg whites carefully with a large metal spoon. Place in a deep round straight sided dish that has been thoroughly greased right up to the top of the dish and over the rim, this is probably the most important stage of any souffle, place in a medium hot oven for about 25 minutes depending on the size of the dish, 3 egg whites will make 4 small, 2 medium sized or one large souffle. It is nice to make individual portions though as they serve better when you present them, and there you have it, easy peasy lemon squeezy!