Why does my soufflé collapse in the oven?

Why does my soufflé collapse in the oven? - Person in Brown Coat and Black Hat Standing Near White and Black Floral Wall

I have now tried to make Bobby Flay's blackberry souffle twice, and both times, after initially rising beautifully, it collapsed completely while still in the oven. The results were inedible.

Does anyone have any idea how to prevent this disaster should I be brave enough to try this recipe a third time?

eggsegg-whitesmeringuesouffle


Best Answer

you need to make sure your souffle has an even cooking temperature.

1) dont open the door to the oven

2) make sure your oven tempature doesnt fluctuate widley

3) put the souffle inside a small pool of water. This helps to regulate the temperature better.



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The Science Behind Souffles - Kitchen Conundrums with Thomas Joseph



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