Named after the French word souffler, meaning to puff or blow, soufflés came about in the late 1700s in France when chefs began experimenting with meringue. The first published recipes started emerging in the early 1800s with both savoury and sweet versions. Make sure you use the eggs at room temperature as this makes it easier to fold the batter. You will need a 1.5L round soufflé or ovenproof dish for this recipe, or, if you have one, a copper saucepan as we have done.
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