Originally published in the Journal de Montréal on December 9, 2006.
I know that soufflés have a bad reputation because they don’t always come out successfully. The art of making good soufflés depends however only on four simple tips. Here they are:
Select moulds (ramekins) with vertical sides that hold in the movements of the soufflé during baking and cooling. Butter the moulds well and make sure that you wipe away any beads that may form on their inner wall after pouring the mixture into them; this is important so the soufflé can rise neatly without any difficulty.
Use eggs at room temperature. Don’t beat the egg whites too stiff.
Don’t open the oven door while baking.
Serve immediately, as the hot air inside the soufflé starts escaping as soon as it is taken out of the oven, making it fall.
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