Cheese Souffle

Directions

1. 1
   Blend eggs well. Grate cheese. Add 1/3 cup of grated cheese for each egg. Blend well.
2. 2
   Add black pepper and mustard. Pour in a souffle dish.
3. 3
   Bake at 350 degrees for approximately one hour or until golden brown.
4. 4
   For cheese souffle, check with Larousse or any competent French cook, you need to separate the yolks and the whites, mix the yolks in with a roux, add gruyere, whisk the eggs separately to a soft peak, and then layer (or 'fold') but NEVER stir the whites into the cheese and egg mixture, transfer to a well-buttered deep dish, bake immediately at medium heat WITHOUT opening the oven until fully done. Much easier to time in ramikins (10-15 mins, but you'll need to experiment to get it right for your own oven).