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SANDRA RICHARDSON
Extension Agent. Home Economics
The souffle has long been a dish that set cooks apart. It gives an elegant touch to any form of entertainment. Souffles are ideal as appetizers, side dishes, desserts or as a meal in itself.
Classical souffles are based on a simple bechamel (or white) sauce. To this basic sauce sweet ingredients can be added for desserts, savory ingredients for appetizers or main dishes, together with egg yolks and stiffly beaten egg whites. Eggs are the key to successful souffle baking.
The yolk of the egg acts as a
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