Souffles are so tricky to make that it’s almost a cliche. How many times have you seen a scene in a movie where somebody pulls a beautiful souffle out of the oven only to watch it deflate before their very eyes? It’s a huge disappointment after so much time spent painstakingly making your souffle. So here’s how to avoid it.
Under-Fold
One of the reasons why a souffle will fail to rise is because a person will over-fold their beaten egg whites into their base mixture, beating out the air bubbles. To make sure this doesn’t happen, it’s best to stop folding when you think it’s probably a little bit too soon. That way, you won’t have gone too far.
Timing is Key
If you take your souffle out of the oven too early, it’ll collapse immediately. If you take it out too late, it will collapse while it’s still in the oven. So taking your souffle out of the oven at the right time is crucial to making sure it doesn’t deflate on you.
The best way to know when the souffle is ready to be taken out is to watch it carefully towards the end of its baking time. When it’s nice and brown, gently shake it and see how wobbly it is. If it isn’t too wobbly, that’s a sign it’s ready to be removed.
And, of course, a little luck will help, too!
