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Soufflés, hot - Basic Rules
A Guide to making hot soufflés.
Flavours are almost limitless.
1. Whatever your chosen mixture, it must be highly-flavoured, to compensate for the neutral egg whites.
2. Most hot soufflés are bound with a thick white sauce, and some of the yolks from the eggs are added for richness.
3. If using vegetable purées, it's important to heat them thoroughly in butter to remove excess moisture.
4. Meat and fish should be finely-chopped or flaked or their weight can't hold the soufflé down.
5. Egg white must be completely free of any yolk or water - so the bowl they are beaten in must be absolutely dry and clean.
6. Once beaten, egg whites must be used at once.
7. Add about a quarter of the egg whites to the mixture, which should be no more than warm - or the eggs will cook. The remaining egg whites should be gently folded in.
8. The soufflé dish should be thoroughly buttered - to help the soufflé rise.
9. Never fill the dish/ramekin to the rim, and always run the point of your finger (or a knife) around the top edge to form a 'moat' - this will help the soufflé rise, and not stick to the edges.
10.Cook at 200ºC/400ºF/Gas 6. as a rough guide, ramekins will take 8 - 10 minutes, bigger bowls 15 - 20 minutes.
See Cheese Soufflé