What you should know when making a Souffle!

What you should know about making a Souffle!

Firstly what you should know is that you do not need to be a master chef, need a culinary degree or a gourmet kitchen.  There are a few things you should know about making a Souffle.  When beating eggs you have to make sure you do it to the right stiffness they cannot be dry.  You also have to be sure when combining the egg whites with the base you must fold.  Do not stir, mix or beat! Only fold them together.  It doesn’t matter whether it’s a savory or sweet Souffle its the same way, fold together.  While baking the heat will make bubbles of air and thus will make the egg whites raise and expand.  Sadly within minutes your beautiful Souffle will start to deflate and fall back down, so serve immediately! 

You also need to make sure when you separate your eggs you do not get any egg yolks in the white and that the bowl your mixing in is clean and no greasy film.  Those two things will cause your eggs to not take shape and do what they need to do.  You will beat the whites until they are shiny and hold their ship and form peaks.  You should end up with a lot more egg whites than when you started beating them. 

When folding the base with the egg whites you want to make sure to be as gentle as you can.  If you go fast, stir, or mix the egg whites will deflate.  I must stress this because just folding to fast can be like stirring.   You also want to only start with around a quarter of the whites when you first begin to fold the whites in to the base of Souffle. Then continue by folding in the remaining egg whites and it’s best to use a rubber spatula.  

How do you fold? You begin by cutting down the center all the way to bottom of the bowl. In a scoop like motion go up one side of the bowl and repeat going both ways turn the bowl just do not be to fast, do not stir and remember be GENTLE! When you have no more streaks of egg whites going through the batter then you should be done.  Do not over fold either, it’s no different from stirring. 

You also have to make sure when making Souffle you must butter the entire inside of the ramekins and then sprinkle cocoa powder, sugar, flour or cheese depending on the kind your making.  After you sprinkle which ever ingredient you are using make sure to tap it out so there isn’t any extra ingredients hanging out in there. 

When filling the ramekins make sure you do fill it around a 1/2 inch from the top of rim.  If you over fill the ramekins it will spill over and if you do not put enough batter it just won’t properly rise. 

These are some tips I can offer you when making a Souffle, I thought I should give them since I’m going to be making one and someone may have questions 🙂 Hope they help you!