Cheese souffle

Preheat the oven to 190 ° C. Melt 10 g of butter in a saucepan and grease the ramequins. Grease the edges from bottom to top, this promotes the rise of the soufflés. Dust the inside of the ramequins with flour and tap out the excess flour. Finely chop the chives. Grate the cheese. Melt the rest of the butter in the same saucepan. Add the flour while stirring. Bake for 2 minutes on low heat (roux). Stir in the milk while stirring. Only add the next shoot if the previous one has been recorded. Let it simmer for 5 minutes on a low heat. Stir occasionally. Remove the pan from the heat. Split the eggs. Put the egg whites in a fat-free glass bowl and the egg yolks in a separate bowl. Stir the egg yolks into the bechamel sauce one by one. Then stir the cheese and chives into the sauce. Stir until the cheese is melted and absorbed. Transfer the sauce to a large bowl. Beat the egg whites with the salt with a mixer until the egg white shines and forms firm spikes. Fold the egg white through the sauce. Carefully fold the rest of the egg whites into the sauce. Spread the soufflé mixture over the ramquins and smooth out the top. Move the edge of the ram models with the tip of a knife so that the edge does not obstruct the rising. Bake the soufflés in the center of the oven for about 20 minutes until golden brown and done. Serve immediately.