Soufflés

All soufflés are made from a basic cream sauce to which egg yolks and whipped egg whites are added.

The sauce may be made hours in advance of final cooking and the beaten whites folded in just before the soufflé goes into the oven. When the sauce is made in advance, it is always reheated to lukewarm before the egg whites are added.

Cheese-flavored soufflés use an extra egg white. Soufflés containing pieces of food, such as lobster, usually need two extra egg whites to make them light. We have used large-sized eggs. Two whole eggs equal about ½ cup. Two whites measure over ¼ cup. If small eggs are used, all of the recipes will take more yolks as well as more whites. Adjust the number of eggs used in the recipes according to the size of the eggs you are using, knowing that there is a leeway in either direction of about 1 tablespoon.