If you’re looking for a stunning and delicious brunch dish, a soufflé is the perfect choice. While the delicate and fluffy egg dish might seem intimidating, understanding a soufflé’s ingredients—and how they work—will help you achieve brunch perfection. Although these ingredients speak specifically to ourCheese & Spinach Soufflés(pictured above), you can easily transfer the techniques and knowledge to any ofour soufflé recipesto make a satisfying and gorgeous dish.Ramekins Are the Underrated Cooking Vessel You Need in Your KitchenJacob Fox5 Ingredients in a SouffléCream of TartarThe acid in cream of tartar helps strengthen and stabilize the proteins in the egg whites—making the foam studier and less likely to collapse. Think of cream of tartar as your insurance policy for soufflés that rise perfectly!What Is Cream of Tartar and What Can I Substitute for It?Egg WhitesSoufflés get their cloudlike texture from whipped egg whites. As the ramekins heat in the oven, air bubbles in the whites expand, giving the soufflés their puff, while proteins in the yolks provide structure to hold them up.Frozen SpinachWe opt for frozen because it’s ultra-convenient—you’d have to cook down1 ½ poundsof fresh spinach to get the amount used in our recipe. And research showsfrozen veggies are just as nutritious, if not more so, than fresh.GruyèreThis Swiss cow’s milk cheese adds bold flavor, so you can use less and save calories and sodium. Gruyère also has a relatively high water-to-fat ratio and won’t curdle during cooking, which could weigh down and deflate the soufflés.Fine Dry BreadcrumbsAdding breadcrumbs to the liberally greased ramekins gives the soufflés a surface to hold onto and climb as they cook. Using the fine dry kind ensures better adherence than coarser fresh breadcrumbs.Once you’ve assembled your soufflés, transfer them to the oven carefully and resist the urge to open the door while they are cooking, as this can cause them to collapse.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
If you’re looking for a stunning and delicious brunch dish, a soufflé is the perfect choice. While the delicate and fluffy egg dish might seem intimidating, understanding a soufflé’s ingredients—and how they work—will help you achieve brunch perfection. Although these ingredients speak specifically to ourCheese & Spinach Soufflés(pictured above), you can easily transfer the techniques and knowledge to any ofour soufflé recipesto make a satisfying and gorgeous dish.Ramekins Are the Underrated Cooking Vessel You Need in Your KitchenJacob Fox5 Ingredients in a SouffléCream of TartarThe acid in cream of tartar helps strengthen and stabilize the proteins in the egg whites—making the foam studier and less likely to collapse. Think of cream of tartar as your insurance policy for soufflés that rise perfectly!What Is Cream of Tartar and What Can I Substitute for It?Egg WhitesSoufflés get their cloudlike texture from whipped egg whites. As the ramekins heat in the oven, air bubbles in the whites expand, giving the soufflés their puff, while proteins in the yolks provide structure to hold them up.Frozen SpinachWe opt for frozen because it’s ultra-convenient—you’d have to cook down1 ½ poundsof fresh spinach to get the amount used in our recipe. And research showsfrozen veggies are just as nutritious, if not more so, than fresh.GruyèreThis Swiss cow’s milk cheese adds bold flavor, so you can use less and save calories and sodium. Gruyère also has a relatively high water-to-fat ratio and won’t curdle during cooking, which could weigh down and deflate the soufflés.Fine Dry BreadcrumbsAdding breadcrumbs to the liberally greased ramekins gives the soufflés a surface to hold onto and climb as they cook. Using the fine dry kind ensures better adherence than coarser fresh breadcrumbs.Once you’ve assembled your soufflés, transfer them to the oven carefully and resist the urge to open the door while they are cooking, as this can cause them to collapse.
If you’re looking for a stunning and delicious brunch dish, a soufflé is the perfect choice. While the delicate and fluffy egg dish might seem intimidating, understanding a soufflé’s ingredients—and how they work—will help you achieve brunch perfection. Although these ingredients speak specifically to ourCheese & Spinach Soufflés(pictured above), you can easily transfer the techniques and knowledge to any ofour soufflé recipesto make a satisfying and gorgeous dish.
Ramekins Are the Underrated Cooking Vessel You Need in Your Kitchen
Jacob Fox
5 Ingredients in a Soufflé
Cream of Tartar
The acid in cream of tartar helps strengthen and stabilize the proteins in the egg whites—making the foam studier and less likely to collapse. Think of cream of tartar as your insurance policy for soufflés that rise perfectly!
What Is Cream of Tartar and What Can I Substitute for It?
Egg Whites
Soufflés get their cloudlike texture from whipped egg whites. As the ramekins heat in the oven, air bubbles in the whites expand, giving the soufflés their puff, while proteins in the yolks provide structure to hold them up.
Frozen Spinach
We opt for frozen because it’s ultra-convenient—you’d have to cook down1 ½ poundsof fresh spinach to get the amount used in our recipe. And research showsfrozen veggies are just as nutritious, if not more so, than fresh.
Gruyère
This Swiss cow’s milk cheese adds bold flavor, so you can use less and save calories and sodium. Gruyère also has a relatively high water-to-fat ratio and won’t curdle during cooking, which could weigh down and deflate the soufflés.
Fine Dry Breadcrumbs
Adding breadcrumbs to the liberally greased ramekins gives the soufflés a surface to hold onto and climb as they cook. Using the fine dry kind ensures better adherence than coarser fresh breadcrumbs.
Once you’ve assembled your soufflés, transfer them to the oven carefully and resist the urge to open the door while they are cooking, as this can cause them to collapse.
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Tell us why!OtherSubmit
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