category: dish: egg dishes

Soufflé

A soufflé (fr.: souffler = to puff up) is a light, airy baked dish. It is made from a paste that is mixed with beaten egg whites. Those give the airy texture to the soufflé and make it rise during baking.

Soufflés are mostly prepared in soufflé cups or ramekins brushed with butter, in a medium heat oven. It is important to serve soufflés immediately after preparation, since they fall quickly and are then unsightly. For the same reason soufflés have to be served in the dish they are prepared in.

Soufflés come in many different variations. They may be classified as meat, fish or vegetable soufflés and sweet or fruit soufflés.