cheese souffle
Noun: A light, fluffy baked dish made primarily from a base of white sauce (béchamel), egg yolks, grated cheese, and stiffly beaten egg whites, which cause it to rise dramatically during cooking.
"Cheese souffle" is used as a countable noun to refer to the dish itself, either as a whole or an individual portion. It is a specific type of savory soufflé. - The key to a perfect cheese souffle is carefully folding in the egg whites. - For lunch, I ordered a cheese souffle. - Her cheese souffles are always light and airy.
- As a culinary challenge: The term is often used to symbolize a dish that tests a cook's skill due to its tendency to deflate.
- Mastering the cheese souffle is a rite of passage for many chefs.
- Soufflé (noun): The general category of light, baked dishes that can be sweet or savory, made with a base and beaten egg whites. A cheese souffle is a type of savory soufflé.
- Soufflé dish (noun): The tall, straight-sided ceramic dish traditionally used for baking a souffle.
- Savory soufflé: A more general term that includes soufflés made with cheese, vegetables, or meat.
- Baked egg dish: A very broad descriptive term.
The definition specifically highlights the core components: cheese, eggs (with whites beaten separately), and white sauce. The separate beating of the egg whites is the crucial technique that incorporates air, creating the characteristic "puffy" texture.
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puffy dish of cheese and eggs (whites beaten separately) and white sauce
