Cheese souffle is the perfect example of a complicated dish that can be broken down into components that can then be frozen, making the dish easier to make on a weeknight. I know from long experience that egg whites freeze really well. They can be thawed and then used as normal without any noticeable change. One day as I was putting some egg whites in the freezer I thought about cheese souffle. I love cheese souffle, but it's too much work to make on a regular basis. However, a souffle is made by folding whipped egg whites and a batter together.. Looking at the egg whites I was about to put in the freezer made me realize I could probably freeze the egg whites and batter separately. Then to make a souffle all I would have to do was thaw the two components, whip the egg whites, fold everything together and bake.
It worked! I took me about an hour to prepare the batter. This is why we don't eat souffle often, but with the components in the freezer it only took me a few minutes to whip up the souffles. This means I could make a big batch of souffle and have souffle several times for the same amount of time and work that it would take me to make souffle once.
