| 1 | Preheat 425 degrees. |
| 2 | Add butter, salt, pepper and nutmeg to 1 cup water in medium saucepan and bring to a boil over medium-high heat. |
| 3 | When butter melts, reduce heat to low. |
| 4 | Add flour to butter-water mixture all at once and cook over low heat, beating with a wooden spoon, for 1 minute, until mixture pulls away from sides of pan. |
| 5 | Remove pan from heat. |
| 6 | Add cheese to pan and beat in with a wooden spoon until well incorporated. |
| 7 | Add 4 of the eggs, 1 at a time, beating each egg into the batter unil thoroughly absorbed. |
| 8 | Continue beating mixture until it is smooth, shiny, and firm. |
| 9 | Drop batter in small spoonfuls onto a lightly greased cookie sheet to form gougeres. |
| 10 | Beat remaining egg with ?tbsp water, then brush tops of uncooked gougeres with egg wash. |
| 11 | Bake in upper third of oven for 15-20 minutes or until gougeres are golden and doubled in size. |
| 12 | Remove from oven and serve hot, or allow to cool to room temperature |
