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Received via email - adapted from a Fresh Magazine by David & Theresa. Thanks flks! Putting this one in for the summer when crabs are plentiful & heavy. There are lots of myths surrounding souffles, but you'll be relieved to hear that they are, in fact, surprisingly resilient. Of course, you don't want to go around slamming oven doors, but simply follow a few golden rules and you ll master this perennially impressive dish: 1) Make sure you grease and coat the dishes well with the cheese as this prevents the mixture from sticking to the sides of the dish and helps to achieve a really good rise. 2) Fold in the whisked egg whites with a light, gentle hand and use a large metal spoon to retain as much air as possible. 3) In order to get the souffles cooking as soon as they go into the oven it is important to place them on a preheated baking tray. 4) Avoid opening the oven door for the first 15 mins of cooking. Simple!
Units: US | Metric
Serving Size: 1 (156 g)
Servings Per Recipe: 4