The term soufflé is applied to two different dishes. The most common is a light, airy baked egg-based dish that may be savory or sweet. A soufflé begins with a white sauce to which egg yolks and flavorings are added. Egg whites, which are beaten until stiff peaks form, are folded into the sauce mixture. The air in the beaten egg whites causes the soufflé to rise, often above the top of the dish. Soufflés are generally baked in a straight-sided round casserole known as a soufflé dish. Savory soufflés usually contain cheese and vegetables, such as asparagus, broccoli and spinach. Sweet soufflés are often flavored with chocolate or fruit. Both are served hot and puffy from the oven. A chilled soufflé is a light, creamy dessert that is stablized with gelatin. It is generally made with whipped cream or cream cheese and sometimes cooked egg yolks. Flavorings include chocolate and fruit purées.

• Egg whites should be beaten only until stiff peaks form. Overbeating egg whites will result in a soufflé that fails to rise properly.
• Gently fold in the beaten egg whites. A heavy hand will deflate the whites. To make this process easier, lighten the sauce mixture by stirring in a spoonful of the egg whites. This will make it easier to fold in the remaining egg whites.
• To prevent a soufflé from falling during baking, do not open the door until the last quarter of baking time.
• Serve a soufflé immediately after removing it from the oven. A delay in serving will cause the soufflé to deflate.