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Simple soufflé

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A soufflé is often seen as a challenging dish to make, but we show you how to whip one up with ease...

See our Simple soufflé slideshow

Foodies generally agree that good food is about choosing the best ingredients and keeping it simple. Eating well doesn’t have to mean complicated techniques and difficult-to find ingredients.

For one of the most perfect foods, look no further than fresh free-range eggs. It’s easy to whip up a simple omelette, or to add a few other ingredients to make a tasty frittata, or to make a fluffy soufflé.

It may surprise many people that professional cooks think of a soufflé as a simple dish. Its preparation relies on very basic principles.

Avoid that sinking feeling
To avoid the soufflé sinking, the basic sauce should be reasonably thick to help give the soufflé body. Use eggs at room temperature and a balloon whisk, which helps give the egg white a fine and even texture. It’s important they are whisked just until they stand in soft peaks and still have a shine - don’t let them become too dry.

See our recipe for Watercress & gruyère cheese soufflé and follow the tips in our Simple soufflé slideshow

See some of our other soufflé recipes

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