Master the Technique
Six tips for a light and fluffy soufflé.
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Dish It. Grease a soufflé dish and place it on a parchment paper-lined baking tray. Make sure you use a soufflé dish with high sides, as it gives stability to the delicate soufflé. Preheat oven to 425°F (220°C). Separate. Separate egg yolks from egg whites when cold so the yolk is firm. Allow the separated eggs to come to room temperature before starting your recipe before the next step. |
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Make the Roux. Heat oil and/or butter in a small skillet, add onions and sauté, about 5 min. or until golden brown. Add flour and stir until paste consistency. Slowly add milk while whisking to prevent lumps. Cook until thickened, about 10 min; remove from heat. Combine Patiently. In a bowl, whisk egg yolks with salt until combined. Add milk mixture to egg yolks 1 tbsp at a time to prevent eggs from scrambling. Set aside to cool. |
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Mix It. With an electric mixer, mix egg whites to stiff peaks. Gently and gradually fold egg whites into milk-yolk mixture in at least four batches. Be careful not to overmix. Fill prepared dish ¾ full with soufflé mix and bake for about 25 min. Check It. You can use a thermometer to check if your soufflé is ready—just be gentle so it doesn’t deflate. When the temperature reaches 165°F (74°C), the eggs are cooked and the dish is ready. Carefully remove and serve immediately. |
