From Finicky to Fabulous: The Art of Perfecting the Souffle

The fragility of the towering soufflé has astounded chefs for ages. Somehow the dish seems magically suspended like a cloud. Full of intrigue and known as a fickle delicacy, the soufflé is perfection in taste and texture. Delicately light mousse compliments intense flavor creating a delectable paradox. Don your apron and explore basic cooking science to impress your guests with this gourmet delight.

Derived from the French verb souffler, “to puff up,” soufflés are characteristically baked to extreme heights above the lip of the cup. Flavors most often include cheese, lemon, or chocolate, though any thick sauce will suffice. Typically soufflés are baked in ceramic cups called ramekins, traditionally white with straight sides for the soufflé to “climb.” Contemporary ramekins are available in a wide assortment of sizes, shapes, and colors suited for any kitchen preference.

In its basic essence, the soufflé is composed of a flavored sauce mixed with whipped egg whites which are a leavening agent. Flawless viscosity is the art of the soufflé. Firm whites create greater height.

First check the bowl and the beaters for moisture, as this will impede the formation of air bubbles and “puff.” An unlined copper bowl is ideal, if you happen to have one lying around the kitchen. The reaction between the copper and egg whites creates far superior foam stability compared to a standard bowl.

The secret to a successful soufflé is in whipping the egg whites. Separate the yolks and the whites while cold, being careful not to break the yolk. Be forewarned though, if any yolk sneaks into the pure bowl of whites, they will not become buoyant foam. Leave the separated eggs out at room temperature or slowly warm the egg whites, placing the bowl in a basin of warm water. Essentially, the proteins in the whites will expand better when warm; cold egg whites take twice as long to whip. Beat the whites on high with a pinch of salt. As the foam begins to form, the proteins stretch, so add an acid to stabilize this chemical state change. Cream of tartar works well, a few drops of lemon juice or vinegar. When stabilized, the egg whites trap the air bubbles creating the foamy consistency. The egg whites should be combined with the sauce immediately before they deflate.