Fluffy Egg Soufflé

1Preheat your oven to 375°F (190°C).

2In a mixing bowl, separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl and the yolks in another bowl.

3Add the milk (¼ cup), shredded cheese, salt (¼ teaspoon), and black pepper (¼ teaspoon) to the egg yolks. Whisk until well combined and smooth.

4Using an electric mixer or a whisk, beat the egg whites until stiff peaks form. This will give your soufflé its light and airy texture.

5Gently fold the egg yolk mixture into the beaten egg whites, being careful not to deflate the egg whites. Use a spatula to combine until just blended.

6Grease a small baking dish or individual ramekins with butter (1 tablespoon) to prevent sticking.

7Pour the soufflé mixture into the prepared dish or ramekins, filling them about 3/4 full to allow for rising.

8Bake in the preheated oven for 15-20 minutes, or until the soufflé is puffed up and golden brown on top.

9Remove from the oven and serve immediately for the best texture.