Ham and Cheese Egg Soufflé - A Delicious Soufflé Recipe (2024)

FAQs

What is the secret to a good soufflé? ›

According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites.

What is the main difference between a souffle vs quiche? The main difference lies in the base and the texture of these two dishes. While quiche has a savory pastry crust filled with a custard base made from whole eggs and cream, a soufflé relies heavily on whipped egg whites to give it a light and airy texture.

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven. Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

If your Soufflé Cake tastes eggy, it's either undercooked or overcooked. Make sure that you don't increase the temperature, this will also make the eggs rubbery and taste eggy. Stick to a low temperature.

Fresh eggs are essential when used to give lift to cakes or to whip up into meringue to make pavlovas, soufflés or light-as-air Chocolate Mousse. This is because old eggs don't whip up as well. Fresh eggs are also better for poaching because they have tighter whites so they poach neatly.

Contrary to popular belief, you can make soufflés in advance. You can either make the base in advance and whip the egg whites and fold them in just before baking, or you can fully make and assemble them in ramekins and leave in the fridge for up to two hours. The lighter the base mixture, the longer it will hold.

Remove the top oven rack; preheat to 375 degrees (no convection). Use some butter to generously grease the bottom and sides of your 8-cup souffle dish or other tall-sided baking dish.

Recipes that involve beating eggs or egg whites, with or without sugar, into a stable foam – soufflés, meringues, angel and sponge cakes – also specify room temperature eggs. That's because eggs whip up to a greater volume when they've had a chance to warm up a bit, 20 to 30 minutes.

Half-fill a roasting tin with boiling water and put it in the oven – this bain-marie will insulate the soufflé mixture from the intense heat of the oven, and keep the texture soft and custardy, rather than tough and chewy.

What is another name for a soufflé dish? ›

So, you may call them sauce cups, cheese pipkins, oyster cups, monkey dishes, or souffle cups. All of these items are often collectively referred to as “ramekins.”

Remove from the oven, wait a few minutes until they have cooled down enough and then remove from the tray. Set aside before running a knife around the edge to loosen the soufflé. These can be made in advance and stored in the fridge up to a day in advance or in the freezer for a week or two.

Underbake and you'll have a soupy mess. Overbake and a once beautifully majestic souffle will collapse.

Souffle Logic: A soufflé is made up of three elements: A base sauce enriched with egg yolks (pastry cream for sweet, béchamel for savory), a filling (anything from cheese to chocolate), and whipped egg whites.

Don't open the oven door: Once the soufflé is in the oven, avoid opening the oven door until it's fully cooked. The rush of cool air can cause the soufflé to collapse. Serve immediately: Soufflés are best served immediately after they come out of the oven, as they tend to deflate quickly.

An ideal souffle should have a melting texture, with a barely cooked and soft, creamy center. It will look light and high, and stand for at least two or three minutes without deflating. It should have enough flavor on its own and should not need a sauce poured into the center.