Get chef tips and easy soufflé recipes to make a soufflé perfectly every time.
My first soufflé, enjoyed at Tavern on the Green in New York’s Central Park in 1977, was a masterfully prepared dessert flavored with Grand Marnier. It arrived at the table beautifully puffed and still billowing steam. When I gently dipped my spoon into it and took a bite, it was so light I felt like I was eating a cloud.
Soufflé is a French word that literally means “puffed up” or “filled with air,” but for many Americans, it carries with it the connotation of being difficult to prepare. That’s certainly what I thought until I learned how easy it is to make soufflés at home. And they aren’t just for dessert—I make savory soufflés like our Asiago, Artichoke & Spinach or Salmon, Cream Cheese & Dill for brunch or a light supper.
Our master soufflé recipe uses tried-and-true EatingWell techniques to make it healthier: we use canola oil in place of some of the butter, more egg whites and fewer yolks, low-fat dairy and whole-grain flour. Read on for our secrets for successful soufflés plus two sweet and two savory recipes. You don’t have to be a chef to make a fancy-looking soufflé, but you’ll feel like a culinary pro when you bring one out of the oven for the first time.
—Patti Cook, M.S., Ed.D., May/June 2012 EatingWell Magazine
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