Pour the milk, 1 egg, bay leaf, a little nutmeg and some salt and pepper in a skillet.
Mix well to dilute the egg. Heat over low heat. When milk is hot, turn off the heat and remove the bay leaf.
Melt butter, add flour and mix. Pour the milk over the mixture while whisking vigorously. Let the sauce cook 2 minutes.
Separate the whites from the yolks of the 2 remaining eggs and add the yolks to the sauce, along with the chopped chives, whisking vigorously.
Crumble the goat cheese and mix with 3 / 4 of the sauce. Whip the egg whites and add to the cheese mixture.
Preheat oven to 350 °.
Grease soufflé molds and fill with the cheese mixture up to 1 cm from the top. Put the molds in a large ovenproof dish. Add 1 cm of hot water.
Bake 13-15 minutes, until they are stiff. Remove from the oven and let cool. Then store them in the fridge.
Just before serving, preheat the oven to 400 ° Butter a baking sheet. With a sharp knife, separate the soufflés from the edge of the molds, turning them into the palm of the hand. Place the soufflés on the baking sheet.
Sprinkle with the remaining crumbled goat cheese and bake an additional 15-20 minutes.
Just before serving, place each soufflé on a bed of mixed salad and sprinkle with Parmesan shavings.