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Soufflés

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Soufflés are not normally featured on breakfast menus. However, they are important basic egg preparations with which you should be familiar.

Amateur cooks often consider soufflés difficult to make. Actually, they are relatively easy preparations. Many restaurants have no difficulty turning out large numbers of soufflés to order. The only hard part is making sure the waiter picks up the order when it is ready.
A standard entrée soufflé consists of three elements:
  1. Base—usually a heavy béchamel sauce.
  2. Flavor ingredient—cheese, vegetables, seafood, etc.
  3. Egg whites, beaten.

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