Everyday eggs go from ordinary to extraordinary when you serve them in a sensational souffle. Although many cooks find the thought of preparing a traditional souffle intimidating, but it doesn't have to be once you learn the secrets to making this fancy-sounding fare.
Souffle comes from the French word that means "to blow or puff up" and describes a dish created when a custard base made with egg yolks is lightened up with beaten egg whites and baked. Since the pleasingly puffed-up results fall shortly after being removed from the oven, a souffle should be served immediately.
It can be sweet or savory depending on additional ingredients, so consider serving one at your next brunch, as a scrumptious side dish or as a delectable dessert.
In this Story
- Impress Guests with Special-Occasion Souffles
- Time to Get Crackin'
- Bake Up a Beauty
- Puffed to Perfection