I have leftover béchamel (about 1 1/2 cups - but that can be thinned) and 6 egg whites. I want to make a cheese soufflé but can't find a general proportion of egg whites to béchamel with cheese. I also want to use leftover ricotta, and don't want to use egg yolks. Can anyone offer any proportion advice? Say, 1 cup béchamel w/cheese to 4 egg whites. How important are egg yolks? I was going to warm the béchamel, add cheese, herbs, adjust consistency to be medium thick, and fold with egg whites. Tried searching for it here and reviewed other recipes but didn't find any "concept" or proportion info. Just specific lists. Any advice? Thanks!!