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Cheese Souffle
Recipe courtesy Alton Brown Show: Good Eats Episode: Egg Files 5: Souffle-Quantum Foam Overall User Rating: 
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Bon
07/16/2008 at 11:14pm
User: Karen from Santa Cruz, CA User Rating:
Awesome. Could've been better if I didn't have the worst oven ever. It was also my first time making AND eating souffle. <3 Alton Brown recipes.
I heart Alton!
03/20/2008 at 08:30am
User: stacy from glendora, NJ User Rating:
I think I'm a decent cook, but have not been able to pull off a souffle until I watched the Good Eats episode where Alton Brown actually EXPLAINED how things work. I have been intrigued by his show for a very long time but this was like he was in my kitchen making it for me--it was so clear after seeing the reasoning behind it all. Thanks Alton!
Excellent Souffle
12/24/2007 at 09:00am
User: Anonymous User Rating:
This became a wonderful Christmas-Eve breakfast! A flavorful and solid recipe.
yum..
12/23/2007 at 10:58pm
User: ashley from Richmond, VA User Rating:
i thought this was a delicious souffle! definitely something i will be making in the future. it was foolproof, mine grew so big i could barely get it out of the oven without knocking the top off!
good technique
08/29/2007 at 11:20am
User: DAVID from Denver, CO User Rating:
The method works just fine but I really didn't care for the mustard and really, really didn't care for the garlic.
deelish
07/14/2007 at 09:57am
User: Anonymous User Rating:
Although I am not a novice cook, this was my first attempt at preparing a souffle and an Alton Brown Recipe. It was was not as difficult as I thought it would be, but it does take some effort. But the effort was worth it. It was so scrumpitous! I followed the the recipe exactly except, I substituted Gruyere Cheese for the Cheddar. The souffle turned out llight and cheese infused. I will definitely make this again.
Awesome
06/27/2007 at 12:02pm
User: Anonymous User Rating:
This recipe was a lot easier than noted for me, and it came out with good features, even after burning onto our broiler.
Didn't Like Taste
06/16/2007 at 04:25pm
User: Anonymous User Rating:
My first souffle. It looked phenomonal...but I didn't really like the taste. I think the mustard and garlic were very pronounced. Other reviewers have suggested a different cheese...maybe so. I did learn alot and was proud of myself. Remember to separate eggs when they are cold...much easier. One question--on the show, Alton says 1/8 tsp. cream of tartar and the recipe says 1/2 tsp...I split the difference and used 1/4 tsp. I think maybe dessert souffles will be more to my liking.
Perfect
06/14/2007 at 08:42pm
User: George from Lutz, FL User Rating:
This was my fist attempt at a souffle'. It was easy the way Alton explained the procedures. It was terrific!
I do not get it
04/15/2007 at 01:39am
User: Rick from Lubbock, TX User Rating:
Two tries and $30 later, I still got yuck. Congrats to those who got yum. I never had any trouble with souffles before.
Relatively Easy, Tastes Great
04/09/2007 at 12:57am
User: Anonymous User Rating:
Today made this as given. While it is a bit of work it does taste great. Next time I'm going with a different cheese though.
I Did It! I Really Did It!
04/05/2007 at 09:12pm
User: John from Howell, MI User Rating:
Thank you, AB! Between the episode last night and the recipe posted on line, I was able to create my very first souffle. Until an hour ago, I'd never even eaten a souffle, let alone made one. However, my wife (who has eaten them in France) gave me a big thumbs up and, for that, I thank you! It was big. It was fluffy. It was rich. It was beautiful. It was a masterpiece. Now, when will you be posting the Chocolate Souffle recipe so I can have another go at it? :-)
Pretty as a Picture!
12/27/2006 at 02:17pm
User: Anonymous User Rating:
My husband has mastered the souffle on his first try he was so proud that he took a picture with it! To me it tasted like really fluffy scrambled eggs. Very deceiving to determine if your full or not. Good, but not something to have all the time!
yuch!
10/10/2006 at 08:10am
User: jennifer from Hebron, KY User Rating:
OK, it WAS edible...but only for a bite. I think I did it right, Alton's attention to detail is phenomenal. It rose, didn't fall, but tasted horrible. I've never had a cheese souffle before, maybe it's just me. I am tempted now to have one at a restaurant, or try this with gruyere.
yummy in my tummy!
08/22/2006 at 05:57pm
User: Anonymous User Rating:
This was soooo great! I ate it as a main dish, and audibly enjoyed every bite.
Delicious!!
08/03/2006 at 07:30pm
User: Chelsea from montgomery, AL User Rating:
For a first timer, I have to say I'm still in shock that it turned out perfectly! The taste and texture were wonderful, and it wasn't nearly as difficult as I thought it would be. We served it with a baby spinach salad, cantaloupe, a crusty french bread, and a bottle of chardonnay. Thanks Alton, love your show!
So good!
06/20/2006 at 01:27am
User: Janet from Crestview, FL User Rating:
My hubby and I loved this recipe. I will definately make it But next time, I'll be sure to separate the eggs separately: I was on the last egg , broke the yolk, and a little ent into the egg whites- had to start over. Lesson learned- I know what to do next time. Don't be afraid though, it wasn't that hard, and WELL worth the trouble!
I LOVED IT!
03/23/2006 at 03:44am
User: Meca from Jacksonville, FL User Rating:
I usually steer clear of recipes marked "expert", but I had to take on the challenge because I love cheese. As it turns out, it really wasn't that difficult and it was very delicious. I substituted onion powder for the mustard powder, and that didn't make a difference. It tasted wonderful and I'd love to fix this one again.
the perfect everything
01/14/2006 at 05:28pm
User: c from hollywood, CA User Rating:
This recipe is perfect. With minimal souffle-grade effort, I made beautiful, beautiful souffles from this recipe over and over. I like to add broccoli (in small, bite size pieces) or asparagus to this, as well. It is not enough for a meal for five people but is enough for a side dish. It serves a meal for three people quite well.
Excellent
12/15/2005 at 08:26am
User: Jeffrey from North Providence, RI User Rating:
I made the souffle last night and it was a hit. The only thing I did differently was I let the egg mixture cool down a bit before I added the cheese. This way there were little chucks of cheese in the souffle. Oh, and we discovered it only fed three people and left us hungry. It was so light and airy that it would make a better side dish than a full blown meal.
Wow - now that's some prep work!
09/05/2005 at 09:00pm
User: Jon from Lake Mary, FL User Rating:
This was my first souffle, not only to make but to even try. Perhaps I'm either not gifted in the art of enjoying a good cheese souffle, or I'm stuck on the fact that it just tasted like eggs with cheese....I'm wondering if I either messed up, or if I'm not cut out for the souffle world. Either way, A for effort, C on taste.
YESSSSSSSSSSSSS!!!!!
08/16/2005 at 05:36am
User: JACQUELINE from Buffalo, NY User Rating:
COOKING IS MY HOBBY,& THE MORE DIFFICULT THE RECIPE, THE BETTER THE CHALLENGE. MASTERING MY FIRST SOUFFLE WAS MY QUEST & THIS SERVED THE BILL WITH AN A+++++. MANY STEPS, BUT NOT DIFFICULT, ALTON CAME THROUGH AGAIN WITH HIS PRECISE & EAST TO UNDERSTAND DIRECTIONS. MY SOUFFLE ROSE 3 INCHES ABOVE THE RIM & DID NOT FALL! IT WAS ABSOLUTELY DELICIOUS. MY HUSBAND SAID IT WOULD REALLY IMPRESS GUESTS. LIKE "ANONYMOUS", WE TOO DON'T CARE FOR CHEDDAR & I USED GRATED GREYUERE INSTEAD. AHHHHHHH, THE AROMA WHILE BAKING! WILL MAKE AGAIN! THANKS ALTON!
Tasty and Simple
07/28/2005 at 03:49pm
User: Megan from Farmington Hills, MI User Rating:
I'm only 14 years old, and just started cooking about 6 months ago. This recipe is not for experts! It's super easy, as long as you know how to temper eggs. Made with a half and half mix of one percent and two percent milk, and 2 percent or reduced fat cheddar cheese, it only has 256 calories per serving! My family couldn't tell I use reduced fat anything, and my mom is pretty against me using reduced fat cheese. Ha! Great recipe, gotta try it.
Good Job...
06/10/2005 at 06:56pm
User: Anonymous User Rating:
I took my time and it came out just perfect. I figured what the heck, give it a try and I could not have been happier. It not only looked like a picture it was light and fluffy and just wonderful.
Three words...
05/12/2005 at 04:39pm
User: RUSS from Lake Forest, CA User Rating:
OH MAH GAWD! (said with a mouthfull of souffle)
Cheesy and suprisingly easy!!
04/04/2005 at 10:03am
User: Rich from Boulder, CO User Rating:
My wife and I TIVO'd this episode and both got the itch to give this recipe a try right off the bat, which is a first for us. Long have we watched Good Eats but NEVER had we tried the recipes.... I must admit it made it much easier working as a team, i.e. I worked the roux milk mixture as my wife worked the yolks etc. Also we did have to do some addional baking as we live in Colorado and had to adjust for the high altitude. But it turned out WONDERFULLY, following Alton's steps and techiques to the letter really helped also... However what he doesn't mention too much, really at all, is the WONDERFUL effect the garlic has.. It's not too overpowering, but we are serious garlic lovers, it makes the taste out of this world... We are now ready to tackle other souffles!!!! Thanks Alton :-)
Excellent Use of Foam
01/16/2005 at 12:24am
User: GREG from Folsom, CA User Rating:
This is a very clear and simple recipe. I have made it four times now, and it is well explained, and it works every time, flawlessly.
Wonderful recipie!
12/12/2004 at 08:51pm
User: Anonymous User Rating:
We make this on a regular basis. We use Arina goat cheese (a hard goat cheese similar to cheddar) rather than cheddar which is a wonderful improvement!
Delicious!!!
12/05/2004 at 03:08pm
User: MARIA from PORT SAINT LUCIE, FL User Rating:
Although this recipe was listed as "expert" under the skill level, I took a little extra time preparing, and it paid off!! My souffle fell, but it still tasted great!
No Chedder
10/02/2004 at 05:45pm
User: Anonymous User Rating:
Do not use Chedder, a flavorful swiss is better. Simple but very good.
How do you keep it fluffy?
08/16/2004 at 10:50am
User: TARA from commack, NY User Rating:
This was a decent cheese souffle, and it stayed fluffy out of the oven, but only for about 3 minutes. I'm very proud of myself for being able to make this and I would probably make it again, but I need to know how long its supposed to rest before cutting it? We did not wait and as soon as we took a scoop, it deflated!!!
Very Tasty!
07/28/2004 at 01:29pm
User: KIM from schoolcraft, MI User Rating:
Very Tasty and easy to make.
too much work
07/05/2004 at 11:40pm
User: PATRICK from birmingham, AL User Rating:
The souffle is good. However, I didnt think that it was good enough to justify the amount of work that it requires to prepare.