'Here I French-ify an American classic, by transforming perky pimento cheese into a fluffy soufflé.'
Prep the pan: Using your hands, grease a 1½-quart soufflé dish or 4 large oven-safe mugs with the butter. Evenly sprinkle with the panko.
Add the bone broth a splash at a time, whisking constantly, and bring to a simmer. Let simmer, still stirring frequently, until it is reduced by half , 15 to 25 minutes. In a large bowl, whisk the egg whites to soft peaks. The egg whites should look foamy, airy, and opaque. When you lift the whisk, a peak should curl back onto itself.
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