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Bake a souffle

The key to a perfect soufflé is to fold the egg whites gently into the base mixture for a light and airy result.
On 123 lists and 22 people have done it.
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On 123 lists and 22 people have done it.
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DONE!
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13th February 2012 - Leek Souffle

Soufflé
A soufflé is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler, which means to blow, breathe, inflate or puff.
This description uses material from the Wikipedia article on Soufflé and is licensed under the Creative Commons Attribution-ShareAlike License (view authors).
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