Soufflés can intimidate even the most experienced cooks, though they really shouldn’t. Aren’t soufflés just eggs, cheese, flour, and seasoning? We set out to debunk the myths of this classic French dish and develop a foolproof recipe anyone could make. Here’s what we discovered:
Add equal amounts of egg whites and egg yolks. Most soufflés tend to be fragile because they contain a higher ratio of egg whites.
Stabilize the egg whites with cream of tartar and beat them to the stiff-peak stage.
Fold the egg whites into the soufflé mixture gently with a large-bladed rubber spatula. A few streaks of egg whites should remain in the batter.
All soufflés deflate shortly after they are removed from the oven, so serve immediately.
Use frozen spinach to save on preparation time. Thoroughly squeeze the defrosted spinach to remove as much moisture as possible before stirring it into the soufflé batter.
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