Cheese soufflé

1. Bring the milk to the boil.
2. Remove from heat and slowly add the bread to it while stirring briskly with a wooden spoon.
3. Beat well for 2 minutes.
4. Add seasonings and allow to cool, stirring occasionally.
5. Add egg yolks and finally the stiffly beaten egg whites.
6. Pour into a deep greased ovenproof dish and bake on a middle shelf for 20-30 minutes at 180C. 

Tips:

1.  To separate an egg, break it over a bowl, splitting the shell into halves, then pass the contents of the egg from one half of the shell to the other half.
2. This allows the white to fall into the bowl as the yolk is transferred back and forth between the shell halves. 
3. If you're planning to whip the egg whites, take care not to get any yolk in the white.
4. Whites that have any fat at all in them will not whip properly.
5. It's usually not a problem to have a little white left in the yolk.
6. The whites should be allowed to reach room temperature before beating because this allows the egg whites to increase in volume more rapidly when beaten.