How to Master Souffle
Learn how to master souffle with step-by-step directions from Food Network Magazine.

From:
Food Network Magazine
Impress friends with a simple cheese souffle from Food Network Magazine.
Get the Recipe: Three-Cheese Souffle
Butter the dish well so the parmesan and cornmeal cover the inside. The coating gives the souffle something to grip as it rises.
Cook the roux (a butter-flour mixture that acts as a thickener) just long enough to get rid of the raw flour taste but not long enough to brown it.
Before adding the yolks, take the pan off the heat or the eggs will start to scramble. Mix in each yolk completely before adding the next.
To fold the egg whites, slide a rubber spatula down through the center of the mixture and scoop up, lifting the yolk-cheese mixture over the whites.
Run your finger around the edge of the souffle so it will puff up evenly; the top of the batter won't get stuck to the lip as it rises.