Soufflé is a noun that comes from the French verb meaning "to blow up." A soufflé is made up of two parts: the base and beaten egg whites. The beaten egg whites are gently folded into the base using a rubber spatula; this step gives this delicate dish its volume. Most soufflés may be prepared up to 2 hours prior to baking. Making a soufflé may seem intimidating, but Martha has a few tips for preparing this delicious dessert or savory entrée.
Tips for the Perfect Soufflé
Add a few drops of fresh lemon juice to egg whites before you beat them for extra volume. The butter used for coating the insides of the ramekins, or soufflé dishes, should be warm, but not melted. Use a pastry brush for an even, clean coat. The base of the soufflé should be warm when folding in the egg whites. When using an electric mixer to beat egg whites, set it on medium-low speed (not high speed) to build more volume.