SOUFFLÉ AUX BLANCS D’OEUFS [Cheese Soufflé with Egg Whites Only]
The following light soufflé with its strong cheese flavor is one way of using leftover egg whites. Remember that egg whites take well to freezing, so you can make a collection and do the soufflé when you have the right amount. One egg white equals 2 tablespoons.
If you wish to make this type of soufflé with other flavorings, substitute ⅔ cup of ground fish, chicken, sweetbreads, ham, or vegetables for two thirds of the diced cheese.