Bring the vinegar water to a simmer in a large pot. Carefully crack each egg, one at a time, into a cup first without damaging the yolk. One at a time, slide the eggs into the water and, using two soup spoons, press the festering egg white around the yolk so that it is coated in egg white. Poach (let sit) eggs just below boiling point for 2-3 minutes. Remove with a ladle and set aside. Melt butter in a saucepan, stir in flour and sweat until light. Pour in hot milk, stirring constantly, and continue to stir until smooth. Season with salt, pepper and nutmeg. Add about two-thirds of the grated cheese and stir until cheese is completely melted. Beat egg whites with a pinch of salt until snowy. Gently fold the egg yolks into the snow and mix with the cheese mixture. Butter fireproof ramekins and pour in half of the mixture. Place a poached egg on each and fill with the remaining soufflé mixture (do not fill the molds completely so that the soufflé can still rise). Sprinkle the remaining cheese on top. Preheat oven to 200 °C, place molds in a hot water bath and bake for about 15 minutes until golden brown.
Preparation Tip:
BAKING TEMPERATURE: 200 °C COOKING TIME: poached eggs 2-3 minutes, soufflé approx. 15 minutes
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