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How to Make… A Perfect Souffle

Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
  • To get the best rise out of a soufflé, you’ll need a straight-sided ceramic soufflé dish. If the mixture comes more than two-thirds the way up the dish, you will need to make a collar.
  • It is important that the egg whites are not too soft or the soufflé will not rise; and not too stiff or they will not mix into the base well and the cooked soufflé will contain blobs of white egg.
  • When beating egg whites, make sure your bowl is stainless steel or glass, and that it is very clean and dry — any hint of grease will prevent the egg white from foaming.
  • The egg white must be at room temperature before beating, then beat with a balloon whisk or electric beaters. Beat slowly until the whites start to become a frothy foam, then increase the speed a little. When the foam forms soft peaks, add the sugar gradually. Continue beating until the mixture is glossy — don’t overbeat or it will become grainy and not rise well.
  • Some fruit may have a higher sugar content and cause the top of the soufflé to brown too quickly. If so, rest a piece of foil on top of the soufflé.
  • When the soufflé is ready, it should have a pale gold crust and not wobble too much. It should be served immediately, as soufflés wait for no one.

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