Hello Chefs,

Today in culinary school… we made soufflés! And let me tell you—I felt so fancy. There’s something about a soufflé that just feels chef-y. Like the second you start folding egg whites into a rich base and gently scooping it into ramekins, you’re halfway to your own Food Network show.

We made a chocolate soufflé that was to die for—light, decadent, and practically floating off the spoon. Then we whipped up a fruit soufflé that was airy, tangy, and just sweet enough. But the real surprise? A savory broccoli cheddar soufflé that completely blew me away. I didn’t even know savory soufflés were a thing before this, but now I might be obsessed. It was like the most elegant casserole you’ve ever eaten, with a golden, puffed top and a creamy, cheesy center.

So, What Is a Soufflé?

At its core, a soufflé is a baked dish that gets its signature height and airiness from whipped egg whites. The base is usually a flavored sauce or custard—sweet or savory—that’s gently folded with those egg whites and then baked until puffed and golden. It’s one part magic, one part chemistry, and all kinds of delicious.

Soufflés are famous for their drama. They rise tall and proud… and then deflate within minutes. But don’t worry—it’s not a failure, it’s just physics. The steam escapes as they cool. The key is to serve them right away, while they’re still standing tall and looking impressive.

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Tips & Tricks for the Perfect Soufflé

Getting a soufflé to rise just right takes a bit of technique, but it’s totally doable. Here’s what we learned in class:

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1. Separate Your Eggs Carefully

Even a tiny bit of yolk in your whites will prevent them from whipping up properly. Crack your eggs one at a time into a small bowl before adding them to your mixing bowl—just in case.

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2. Room Temperature Egg Whites Whip Best

Cold eggs are harder to separate, but warm whites whip better. The sweet spot? Separate them cold, then let the whites come to room temp before whipping.

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3. Whip to Soft Peaks, Not Dry

You want your egg whites to form soft peaks—fluffy, glossy, and able to hold a peak without becoming stiff and grainy. Over-whipped whites are harder to fold and can lead to a dense soufflé.

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4. Fold Gently (But Thoroughly)

The goal is to mix your egg whites into the base without deflating them. Use a spatula and a light hand—scoop under and over, rotating the bowl as you go. Don’t overmix, but don’t leave big streaks of white either.

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5. Butter and Sugar (or Cheese) Your Ramekins

This is more than just greasing the pan—it gives the soufflé something to climb as it bakes. For sweet soufflés, coat the ramekins with butter and sugar. For savory ones, use butter and finely grated cheese or breadcrumbs.

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6. Level and Clean the Edges

Smooth the tops with a spatula, then run your thumb around the inside rim of each ramekin before baking. This helps the soufflé rise straight and evenly without catching on the edges.

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7. Don’t Open the Oven!

At least not too early. Soufflés need stable heat and steam to rise. Opening the oven too soon can cause them to collapse before they’re set. Peek only toward the very end.

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Sweet vs. Savory Soufflés

This was such a fun discovery: soufflés don’t have to be dessert! While chocolate and fruit are classics, savory versions are absolutely worth exploring. Think of a base made with béchamel, cheese, vegetables, or even herbs—then folded with those same fluffy whites and baked to golden, savory perfection.

Our broccoli cheddar soufflé was rich, fluffy, and so satisfying. It would make an incredible brunch centerpiece or light dinner with a side salad.

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Final Thoughts

Soufflés can be intimidating, but honestly? Once you get the hang of the process, they’re completely doable. It’s a little science, a little finesse, and a lot of joy when you pull that puffed beauty out of the oven.

Here is the chocolate souffle recipe, so you can try it out for yourself!

Until next time, rise up and soufflé on!