INGREDIENTS
8 eggs, whites and yolks separated
1/2 cup (125 mL) milk
1/2 cup (125 mL) maple syrup
2 c. to tab (30 ml) fresh chives, finely chopped
3 c. to tab (45 mL) flour
1 pinch of nutmeg
1/2 tsp. tsp (2 mL) salt
pinch of pepper
1 cup (250 mL) shredded cheddar fort
PREPARATION
1. In a large bowl, using a whisk, mix the egg yolks, milk, syrup, chives, flour, nutmeg, salt and pepper. Stir in cheese. Book.
2. In another bowl, using an electric mixer, beat the egg whites until they form stiff peaks. Using the whisk, gently fold one third of the egg whites beaten yolk mixture booked eggs. Stir in remaining egg whites in the same way. Pour into buttered ramekins and floured 8 with a capacity of 1 cup (250 mL) each. Bake in preheated oven at 400 ° F (200 ° C) for 20 to 25 minutes or until the soufflés are puffed, golden brown and firm to gentle finger pressure. Serve immediately.
NUTRITIONAL VALUES
PER SERVING: cal. 200; prot. 11 g; M. G. 10 g (4 g sat.); chol. 200 mg; carb. 17 g; fiber traces; sodium 315 mg.
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