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Prepare the ramekins: Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.

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10. Chicken and Cheddar Soufflé. Add a hearty spin on classic comfort food flavors with this chicken and cheese soufflé! This dish features eggs, chicken, and cheese for a bite that's bursting with delight. It's got a good amount of protein, thanks to the chicken and egg.

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The key to the lofty height of a perfect soufflé comes down to one ingredient — egg whites. In an episode of "Julia Child: Cooking With Master Chefs," Pepin guest stars to make his famous lobster souffle. He explains why he always uses a copper bowl for whisking egg whites. These egg whites must be whisked with fervor in order for a finicky.

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Oatmeal Soufflé. Shestock / Getty Images. If you think of oatmeal as dense or stodgy, this light and airy oatmeal soufflé will change all that. It starts off on the stovetop, cooking simple rolled oats in butter and milk. Then you add Greek yogurt, egg yolks, cinnamon, brown sugar, and finally the beaten egg whites.

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A soufflé omelet is an egg dish that, as its name suggests, is a blend of a soufflé and an omelet. While making an omelet isn't too difficult for most people, the idea of having to whip up a.

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Relax, It's Just a Souffle. According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few.

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Preheat the oven to 350 F. Butter a large soufflé dish and roll the granulated sugar throughout the dish, making sure to cover all the interior surfaces, especially the sides. Set aside. In a medium saucepan set over low-medium heat, bring 1 cup of the milk to just steaming.

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If cooking was an art form (and some would argue it is), then a soufflé would be the equivalent of a Picasso. Every soufflé is an asymmetrical, one-of-a-kind dish. This billowy creation—a hallmark of French culinary tradition—can be served as a sweet dessert with chocolate or berries, or a savory meal with gruyère cheese, vegetables, or meat.

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The best soufflé dishes are the ones made from pottery or ovenproof glass with straight sides, which allow the batter to rise to its maximum height. Generally speaking, a 4-eggs soufflé should be baked in a 6-cups (1.5-liter) capacity dish, while a 6-eggs one requires an 8-cups (2-liter) dish. Never use a dish bigger than 8-cups (2-liter.