by Ronda Heard

Created on: January 12, 2009   Last Updated: June 22, 2011

Souffles can be a delicious and elegant alternative to the same old boring meals. But what exactly is a souffle? The word souffle comes from the French verb souffler which means "to blow up". Its main ingredient is egg - egg yolks and whipped egg whites. Other ingredients may include cheese, tomato, chocolate, banana or even lemon, depending on whether the souffle is sweet or savory.

Although souffles are a joy to eat, they can be a nightmare to prepare! Souffles have given some of the most talented chefs many a heartache. So what's the secret to making the perfect souffle? Here are a few suggestions. We'll start with eggs.

Eggs

Let's start with separation of the white from the yolk. This may seem trivial or a "no brainer" but don't underestimate the importance of this step. When separating the eggs be careful not to break the yolk or get any yolk mixed in with the white. This can make getting the right "peak" more difficult.

Peaks: Soft vs. Hard

Peaks are formed when egg whites are beaten and become frothy or foamy in appearance. How much the whites are beaten determines the consistency. For soft peaks, beat whites just until they stand up. At this stage the egg whites are no longer transparent; bubbles have formed and they have a thicker consistency. For hard peaks beat whites until all the bubbles are gone and they are very stiff. Though recipes and opinions differ, it is suggested that soft peaks are used when making sweet souffles and hard peaks when making savory souffles. The reason for this is soft peaks will make souffles rise higher, which is aesthetically pleasing for dessert.

Egg Substitutes

For those individuals who are watching their cholesterol, a liquid egg substitute such as Egg Beaters is an excellent choice. Not only is it made from natural egg whites, but it's also filled with added vitamins and nutrients that regular egg whites don't have.

The Other Ingredients

When combining the other ingredients with the egg whites it is imperative that they are properly cooled before adding them. Gently fold all the ingredients together. This will keep the egg whites from deflating and ruining the souffle.

Bakeware

For individual servings use small ramekins or ovenproof baking dishes. For larger servings a 1-2 quart dish will suffice. Don't overfill the dishes or the souffle will not rise properly. To reach maximum height the souffle needs to stick to the sides of the dish, so do not butter or grease them. However, sugar or cheese can be added to help the souffle adhere to the dish.

Notes

While it's not necessary to walk around the kitchen on tip toes as the souffle bakes, it is recommended that excessive, jarring movements be kept to a minimum. The souffle may fall slightly, but it will still maintain it's grand appearance. Also, the sooner the souffle is served the better. This lessens the chance for a complete "cave in" and it guarantees the best flavor.

Following these simple tips will have you on the way to souffle heaven in no time. Bon appetit!

Learn more about this author, Ronda Heard.
Click here to send this author comments or questions.