{"id":15802,"date":"2014-10-29T16:40:30","date_gmt":"2014-10-29T16:40:30","guid":{"rendered":"https:\/\/eggs.ca\/eggs101\/how-to-make-a-souffle\/"},"modified":"2024-09-18T16:55:42","modified_gmt":"2024-09-18T16:55:42","slug":"how-to-make-a-souffle","status":"publish","type":"eggs101","link":"https:\/\/eggs.ca\/eggs101\/how-to-make-a-souffle\/","title":{"rendered":"How to Make a Souffl\u00e9"},"content":{"rendered":"\n

The souffl\u00e9 is an adaptable egg recipe that you can fill with any of your favourite ingredients. The word souffl\u00e9 is French for \u201cto blow up,\u201d which is exactly what happens when air is whipped into the egg white, giving it the fluffy texture it\u2019s known for. While they have a reputation for being difficult to make, souffl\u00e9s are remarkably easy and sure to impress.<\/p>\n\n\n

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Things You'll Need<\/h2><\/div>\n
  • Medium saucepan<\/li>
  • Large bowl<\/li>
  • Electric mixer<\/li>
  • 4-cup souffl\u00e9 or casserole dish<\/li>
  • 4 egg yolks<\/li>
  • 2 egg whites<\/li>
  • 2 tbsp (30 mL) butter<\/li>
  • 2 tbsp (30 mL) all-purpose flour<\/li>
  • 1\/2 tsp (2.5 mL) salt<\/li>
  • Pinch pepper<\/li>
  • 3\/4 cup (175 mL) milk (1%)<\/li>
  • 1\/4 tsp (1.25 mL) cream of tartar<\/li>
  • Finely chopped filling ingredients, see variations (optional)<\/li><\/ul><\/div><\/div>\n <\/div><\/div>\n\n
    \n

    Instructions<\/h2><\/div>\n
    • Step 1<\/div>

      Preheat oven to 375\u00b0F (190\u00b0C). Melt butter in a medium saucepan over low heat. Stir in the flour, salt and pepper. Cook, stirring constantly, until the mixture is smooth and bubbly. Stir in the milk gradually. Continue stirring until the mixture is smooth and has thickened.<\/p>\n

      Separate the 4 egg yolks, reserving 2 of the egg whites. Beat the yolks well and add 1\/4 cup (60 mL) of warm sauce mixture to the egg yolks.<\/p>\n

      Combine this yolk mixture with the remaining sauce, blending thoroughly. If desired, add any filling ingredients, stirring them into the white sauce until blended (see variations). Set the sauce aside to cool slightly.<\/p>\n<\/div>

      <\/div><\/div><\/div><\/li>
    • Step 2<\/div>

      Beat the egg whites with cream of tartar in a large bowl, until stiff but not dry. Fold some of the egg whites into the sauce to make it lighter, then gently, but thoroughly, fold the sauce into the remaining egg whites.<\/p>\n

      Carefully pour into a 4-cup (1 L) lightly greased souffl\u00e9 or casserole dish.<\/p>\n<\/div>

      <\/div><\/div><\/div><\/li>
    • Step 3<\/div>

      Bake until puffed and lightly browned, about 20 to 25 minutes, or until a knife inserted comes out clean. Serve immediately.<\/p>\n

      Variations<\/h3>\n
        \n
      • Cheese Souffl\u00e9:<\/strong> Add 1 cup (250 mL) grated Swiss cheese and 2 tbsp (30 mL) chopped green onion.<\/span> <\/li>\n
      • Crab\u00a0Souffl\u00e9:<\/strong> Add 1 can (6 oz\/170 g) crab meat, 1\/2 tsp (2.5 mL) dried thyme, 1\/2 tsp (2.5 mL) curry powder and 1\/4 tsp (1.25 mL) garlic salt. <\/li>\n
      • Leek and Parmesan\u00a0Souffl\u00e9:<\/strong> Add 1 1\/2 cups (375 mL) chopped leeks and 1\/2 cup (125 mL) grated Parmesan cheese.<\/li>\n<\/ul>\n

        <\/p>\n

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        <\/p>\n<\/div>

        <\/div><\/div><\/div><\/li><\/ul><\/div><\/div>\n <\/div><\/div>\n\n
        \n\n
        \n

        Paperclip IconTips<\/h2>\n
          \n
        • Never add egg yolks to the hot sauce all at once as they may coagulate too rapidly and form lumps.<\/li>\n
        • Coating your greased dish with a sprinkling of breadcrumbs before adding the mixture, helps the souffl\u00e9 to \u201cclimb\u201d and puff up in the oven.<\/li>\n
        • Contrary to popular belief, it is normal for a souffl\u00e9 to collapse a little after it\u2019s removed from the oven.<\/li>\n<\/ul>\n<\/div>\n <\/div><\/div>\n <\/div><\/div>","protected":false},"featured_media":7716,"template":"","class_list":["post-15802","eggs101","type-eggs101","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/eggs.ca\/wp-json\/wp\/v2\/eggs101\/15802","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eggs.ca\/wp-json\/wp\/v2\/eggs101"}],"about":[{"href":"https:\/\/eggs.ca\/wp-json\/wp\/v2\/types\/eggs101"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eggs.ca\/wp-json\/wp\/v2\/media\/7716"}],"wp:attachment":[{"href":"https:\/\/eggs.ca\/wp-json\/wp\/v2\/media?parent=15802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}