Things you need:
8×8 casserole dish(glass or ceramic)
Truffle Salt(Thanks for this, Kat! this salt is a little pricey, but it will last you a long time. You can find it at William-Sonoma for $25. You can just use regular salt, too. It will still taste good)
Half a stick of unsalted butter
An electric handmixer
A large bowl, a small bowl and two ramekins
A medium-sized sauce pan
One cup of milk ready to use
1 and 1/2 cups of shredded cheddar cheese
A quarter cup of flour
Four eggs(leave on counter 30 minutes prior to starting)
The first step is to separate the egg whites from the egg yolks. Do this with four eggs. Use the two ramekins for this step, egg whites in one, egg yolks in the other. I have this handy tool that separates the yolk.
Here is a pic…
You can do this by hand if you don’t have a yolk separater. When using a yolk separater, sometimes the egg white doesn’t separate so easily, so just carefully, with clean hands, pour the yolk into your fingers so the egg white can run off into the ramekin. Be very careful not to get any yolk in the egg whites.
At this point preheat the oven to 350F.
Now, set aside the egg whites. Take the small sauce pan, and place a half a stick of butter into the pot. Set the heat to low. You will need your whisk for this step. Once the butter is melted, add a quarter cup of flour. This mixture is called a roux.
Whisk the butter and flour well. You don’t want chunks of flour in the butter.
Take a spoonful of the roux and add it to the ramekin with the egg yolks. With the same whisk, whisk the yolks and spoonful of roux together. After the yolks are mixed well, pour the yolks into the saucepan with the roux. Keep whisking. The mixture will slowly start to thicken.
Add the cheddar cheese and four large pinches of truffle salt(or salt). Mix well. Once the cheese is completely melted, remove the saucepan from the burner, and then turn off the stove. Pour the roux mixture slowly into the egg whites. You want to keep the egg whites fluffy, so gently fold the egg whites with the roux. Do not stir. Stirring will cause the egg whites to lose its fluffiness.
The color of the egg whites and roux mixed together will be yellow with spots of white. It looks almost like scrambled eggs.