Preheat your oven to 375°F 190°C and grease the ramekins with butter then lightly coat them with grated cheese or breadcrumbs
Separate the eggs carefully ensuring no yolk gets into the whites Let the egg whites sit at room temperature for 15 minutes
In a medium saucepan melt butter over medium heat Stir in the flour and cook for about one minute
Gradually add milk whisking constantly until the mixture thickens Remove from heat
Stir in the grated cheese salt and black pepper Let the mixture cool slightly then add the egg yolks one at a time whisking quickly
In a separate bowl beat the egg whites with cream of tartar until stiff peaks form
Gently fold the egg whites into the yolk mixture in batches using a spatula Do not overmix
Pour the mixture into the prepared ramekins filling them about ¾ full
Run your thumb around the edge of each ramekin to create a clean border for an even rise
Bake for 18-22 minutes or until the soufflé is puffed and golden brown on top
Serve immediately for the best texture and enjoy your fluffy egg soufflé