Soufflé basics
Advanced Eggs and butter
Soufflé basics is a flavored base lightened with beaten egg whites, then baked so it puffs high and stays tender inside.
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How do you do it?
- Butter the dish and coat it with sugar or grated cheese. Heat the oven to 375 to 400°F with a rack in the lower third.
- Make a thick, flavorful base, such as a cheese sauce mixed with yolks, and let it cool until just warm.
- Beat the whites in a clean bowl to firm, glossy peaks. Stir a quarter into the base, then fold in the rest gently.
- Fill the dish, run a thumb around the rim, and bake without opening the door until puffed and browned, 15 to 30 minutes.
Why does it work?
Whipping stretches egg white proteins into a film around millions of tiny air bubbles. In the oven, that air and the water in the base expand as they heat and turn to steam, pushing the soufflé up, while the proteins set around them. As it cools, the gases shrink, so every soufflé sinks within minutes. That's normal, so serve it at once.
What are the common mistakes?
- Grease or yolk in the whites — they won't whip up properly.
- Stirring instead of folding — the air escapes and it bakes flat and dense.
- Opening the oven early — the cool air slows the rise.
Still stuck? Watch someone do it on YouTube.
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