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    You are in: Home / Kitchen Dictionary Entry
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    Kitchen Dictionary: souffle

    Pronounced: soo-FLAY

    A light, airy mixture that usually begins with a thick egg yolk-based sauce or puree that is lightened by stiffly beaten egg whites. Souffles may be savory or sweet, hot or cold. common varieties include cheese, chocolate, and lemon. Souffles are typically baked in a souffle dish, which is round with straight sides to facilitate rising and range in size from 3 1/2 ounces to 2 quarts. A souffle is generally large and fluffy, and will "fall" after 20-30 minutes. So for best results, souffles should be eaten quickly. The word souffle is a French verb which means "to blow up" or puff up -- which is what happens to this combination of custard and egg whites. To achieve the best results, make sure the bowl and beaters are perfectly clean and the egg whites are at room temperature before beating. Souffles should also be baked on the lowest rack of the oven, not the middle rack.

    Ingredient

    Season: available year-round

    More Souffle Recipes
    Popular Souffle Recipes
    Piccadilly's Sweet Carrot Souffle
    Piccadilly Cafeteria's Carrot Souffle
    Sweet Potato Souffle
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    Nutrition Facts

    Calculated for 1 cup
    Amount Per Serving %DV
    Calories 233
    Calories from Fat 158 (67%)
    Total Fat 17.6g 27%
    Saturated Fat 8.3g 41%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.8g
    Trans Fat 0.3g
    Cholesterol 160mg 53%
    Sodium 769mg 32%
    Potassium 314mg 8%
    Total Carbohydrate 8.0g 2%
    Dietary Fiber 1.0g 3%
    Sugars 1.0g
    Protein 10.7g 21%

    How is this calculated?

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