Rules for Souffles
Ingredients
Directions
The book says “a rather hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the whites
Separate the egg whites from the yolks carefully, ensuring no yolk remains in the whites.
Beat the egg whites in a cool place until they form a firm froth that can be cut with a knife.
Add a pinch of salt to the beaten egg whites and mix gently with a clean knife.
Bake and serve
Combine the egg whites with the other ingredients without beating after this step.
Bake in a hot oven at 400°F (200°C), keeping the oven door shut.
Serve immediately after cooking.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Eggs
- Whipped whites trap air, giving the soufflé its light, risen structure.
The step that matters
Folding the whites into the other ingredients. Beating after the whites are combined knocks out the trapped air, so the soufflé will not rise well in the oven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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