4 tips to making an easy soufflé

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How to make an easy soufflé

The soufflé has a rep for being fiddly – undercook it and you’ll have a soupy mess, overcook it and it’ll collapse.

Despite the significant fear factor, making a soufflé that is firm on the outside, moist and fluffy on the inside is a lot easier than you think. Learn how to make an easy soufflé by following these four tips:

1. The key to a good soufflé is incorporating air, so be gentle when folding the egg whites into your mixture, you don’t want to lose all that air!

2. Run your thumb around the inside edge of the ramekins before baking to remove any drips – this will ensure that the soufflés rise evenly and straight.

3. Don’t peek while they’re baking. Keep the oven door closed!

4. Never forget the most critical element: timing. A soufflé must be served the minute it comes out of the oven.

Read to get baking? Try this easy lemon soufflé with lemon curd ice cream

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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