Mmmm, fluffy soufflés…super yummy, but super hard to successfully make, right? With these quick tips, though, even a novice chef can make a delicious soufflé.

First, the soufflé basics: They consist of beaten egg whites added to a base of white sauce (for savory soufflés) or custard (for sweet soufflés). Then, the mixture goes in the oven until it rises and puffs up. That’s where the name comes from -- the French verb souffler, meaning “to blow up” or “to puff up.”

Here’s what you need to know to follow any soufflé recipe to a T:

-Make sure your eggs are at room temperature. This results in a lighter and fluffier soufflé, because the egg whites can incorporate more air.

-Use a clean and totally dry bowl as well as clean beaters when you beat the egg whites. If there’s any grease or residue, the egg whites won’t be able to reach a firm peak. And remember: no yolk whatsoever!

-For the eggs, it’s important to use an electric mixer; this is the way to get firm peaks. A rubber spatula is also necessary to fold the whites into whatever base you’re using.

-The base should actually taste too strong before cooking. Don’t worry, the egg whites will dilute it.

-To grease the soufflé dish, brush melted butter up and down the sides with a pastry brush to cover it evenly. This helps the soufflé rise more evenly. You can also dust the sides with breadcrumbs for savory soufflés and sugar for sweet soufflés after the butter coating for even more help with rising (the batter won’t stick to the sides).

-Make sure your soufflé dish has totally straight sides; this helps the mixture develop structure.

-Before you put the soufflé in the oven, put it on the heated oven tray. This gives the soufflé instant heat and helps it rise.

-Put your soufflé dish on a baking sheet on top of the cooking rack. This will make it much easier to pull it out once it’s done.

-Your soufflé dish and baking sheet should go in the middle of the oven so they’re not too close to either heat source. Also, make sure the dish isn’t too close to the rack above it.

-Don’t open the oven door while it’s cooking if you can help it. The rush of air that comes when you open the door can cause the soufflé to deflate.

-If you can, serve the soufflé as soon as it comes out of the oven so that it doesn’t start to sink before you’re ready to present it.

Learn How to Make BBQ Ribs.

-- Paula Kashtan

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