Technique

• The light, airy texture of a souffle is achieved by folding egg whites into a warm custard mixture. The egg whites are beaten until they form stiff, white peaks and then gently combined with the other ingredients; the egg whites expand when they are heated. Martha Stewart suggests using older eggs or a few drops of lemon juice for best results.

Types of Souffle

• A souffle can be a savory or a sweet dish, serving as a main course or a dessert. Popular variations of this French dish include chocolate souffle and dishes with cheese.

Presentation

• A souffle is typically baked and served in a porcelain dish due to its ability to evenly distribute and retain heat, which helps the souffle rise. The souffle will deflate as it cools, so it should be served warm.