Huffington Magazine Issue 59 | Page 82

Exit HERE’S NO DISH that’s more intimidating, more fear-inducing, more downright terrifying than the soufflé. Even the most experienced of chefs have been known to break out in a sweat when faced with the soufflé. Not even Audrey Hepburn could get it right. The soufflé is a dish that calls for only a handful of ingredients, making it appear to be simple. But it requires just the right amount of whipping and folding of egg whites to work. And it’s with the egg whites that people usually go wrong. For one reason or another, egg whites scare people. Maybe they’ve been told one too many times to be careful when handling them. The repetitive warning can begin to mean “you can epically mess this up.” But this is not the case, and it’s time that people’s irrational fear of egg whites comes to an end. If you can make whipped cream from scratch — which we seriously hope you all can — then you can whip up beautiful egg whites without skipping a beat. Promise. And if you believe that, which you should, then you can make soufflé as well as any French chef. EAT THIS HUFFINGTON 07.28.13 FROM TOP: COLIN ANDERSON/ GETTY IMAGES; GETTY IMAGES/DORLING KINDERSLEY T Even the most experienced of chefs have been known to break out in a sweat when faced with the soufflé.” There are few simple things to keep in mind before you get started, and then you’ll be ready for soufflé mastery. 1. M  ake sure you start with the cleanest of egg whites. By this we mean don’t let any yolk in. Just the tiniest bit can hinder your whites from properly rising. If you’ve got yolk in your whites, throw them out and start over.