A souffle, whose name derives from the French verb "to blow," is an airy concoction leavened by beaten egg whites and oven heat. Souffles should be served directly from the oven, before they have any chance to deflate. The souffle dish, a ceramic dish with tall, straight sides, is usually greased and then dusted with sugar (or, for savory souffles, bread crumbs) to help the batter "climb" the sides of the dish. For some high-rising souffles, a collar is fashioned out of parchment paper to give more support.
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