[{"data":1,"prerenderedAt":187},["ShallowReactive",2],{"guide-savoury-souffle":3},{"id":4,"title":5,"aliases":6,"art":7,"body":8,"cook":139,"description":140,"difficulty":141,"equipment":142,"extension":154,"family":155,"meta":156,"navigation":157,"nonstick":158,"path":159,"photo":131,"prep":160,"region":161,"related":162,"seo":166,"servings":60,"slug":167,"sources":168,"status":175,"stem":176,"texture":177,"tools":179,"wait":131,"__hash__":186},"guides\u002Fguides\u002Fsavoury-souffle.md","Savoury soufflé",[],"souffle",{"type":9,"value":10,"toc":130},"minimark",[11,16,41,45,56,65,74,83,92,109,118],[12,13,15],"h2",{"id":14},"ingredients","Ingredients",[17,18,19,23,26,29,32,35,38],"ul",{},[20,21,22],"li",{},"2 large eggs, separated",[20,24,25],{},"20 g butter, plus 5 g for greasing",[20,27,28],{},"20 g plain flour",[20,30,31],{},"150 ml milk",[20,33,34],{},"40 g finely grated Gruyère",[20,36,37],{},"1 tbsp breadcrumbs, for coating",[20,39,40],{},"A pinch of salt, pepper and nutmeg",[12,42,44],{"id":43},"method","Method",[46,47,52],"cook-step",{"cue":48,"diagram":49,"number":50,"title":51},"A thin, even coating lines each dish.","heat","1","Prepare the dishes",[53,54,55],"p",{},"Heat the oven to 190°C \u002F 375°F with a baking tray inside. Butter ramekins with upward strokes and coat with breadcrumbs.",[46,57,62],{"cue":58,"diagram":59,"number":60,"title":61},"The base is thick and smooth, not hot enough to scramble the yolks.","sauce","2","Make the base",[53,63,64],{},"Melt 20 g butter in a saucepan. Stir in flour for 1 minute, then whisk in milk gradually. Simmer while stirring for 2 minutes until thick. Take off the heat, stir in cheese and seasonings, then cool for 5 minutes and add yolks.",[46,66,71],{"cue":67,"diagram":68,"number":69,"title":70},"The mixture stays airy with no large white streaks.","peaks","3","Whip and fold",[53,72,73],{},"Whisk whites to firm peaks in a clean bowl. Stir one spoonful into the base, then fold in the rest gently.",[46,75,80],{"cue":76,"diagram":77,"number":78,"title":79},"The tops rise and turn golden; the centre is set.","bake","4","Fill and bake",[53,81,82],{},"Divide between ramekins, filling to about 1 cm below the rim. Put on the hot tray and bake for 20–25 minutes. Keep the door closed for the first 18 minutes.",[46,84,89],{"cue":85,"diagram":86,"number":87,"title":88},"The soufflé stands above the rim and gradually settles.","assemble","5","Serve immediately",[53,90,91],{},"Check the centre reaches 71°C \u002F 160°F and serve with oven gloves. Have plates and diners ready.",[93,94,96,99,102],"guide-notes",{"title":95},"Equipment & heat",[12,97,95],{"id":98},"equipment-heat",[53,100,101],{},"Temperatures below are for a conventional oven; reduce by 20°C \u002F 35°F for fan cooking. Preheat first. Hob type only matters when heating the filling or water: induction needs a compatible pot, gas flames must stay under the base, and electric rings retain heat after switching off. Low-to-moderate hob heat is enough for the flour-and-milk base; whisk across the whole bottom.",[53,103,104,108],{},[105,106,107],"strong",{},"Nonstick:"," The saucepan can be nonstick with a silicone whisk. The ramekins must be ovenproof.",[93,110,112,115],{"title":111},"Troubleshooting",[12,113,111],{"id":114},"troubleshooting",[53,116,117],{},"A heavy soufflé can come from deflated whites or a hot base. Cool the base, fold gently, and bake as soon as the mixture is ready.",[93,119,121,124,127],{"title":120},"About this version",[12,122,120],{"id":123},"about-this-version",[53,125,126],{},"This is a small cheese soufflé. It will fall after leaving the oven; that is expected.",[53,128,129],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":131,"searchDepth":132,"depth":132,"links":133},"",2,[134,135,136,137,138],{"id":14,"depth":132,"text":15},{"id":43,"depth":132,"text":44},{"id":98,"depth":132,"text":95},{"id":114,"depth":132,"text":111},{"id":123,"depth":132,"text":120},25,"A cheese base lifted by folded-in whipped egg whites.","A project",[143,150,152],[144,145,146,147,148,149],"induction","pot","oven","ramekins","whisk","thermometer",[151,145,146,147,148,149],"gas",[153,145,146,147,148,149],"electric","md","Steam & oven",{},true,"The saucepan can be nonstick with a silicone whisk. The ramekins must be ovenproof.","\u002Fguides\u002Fsavoury-souffle",20,"France",[163,164,165],"cloud-eggs","quiche-lorraine","french-omelette",{"title":5,"description":140},"savoury-souffle",[169,172],{"title":170,"url":171},"Good Food — making soufflés","https:\u002F\u002Ftollbit.bbcgoodfood.com\u002Fvideos\u002Ftechniques\u002Fhow-make-souffles-video",{"title":173,"url":174},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fsavoury-souffle",[178],"Fluffy",[180,181,182,183,184,185],"Two 300 ml ovenproof ramekins","Saucepan","Whisk","Clean mixing bowl","Spatula","Food thermometer","oFq8f2oyOahP6afZAVYmnElBJbS6T4jgwANhwfPh500",1791339490676]