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Omelets and Souffles

Explored egg essentials? Let’s take a deeper dive to learn what else you can make with these refrigerator staples.

Omelets and Souffles

About this Class

Who says that eggs are just for breakfast? The convenience and versatility of eggs is a boon to the breakfast table, but with a bit of technique and knowledge they can do so much more. We’ll explore the anatomy and science of eggs to better understand why they act like they do. We’ll bust the myths surrounding the awe-inspiring souffle, and whip up an elegant cheese version. Finally, you’ll learn to make a buttery pastry crust for a showstopping deep-dish quiche studded with bacon and onions.

Meet Your Instructors

Author: Bridget Lancaster

Bridget Lancaster

Executive Editorial Director

Bridget Lancaster is the co-host of the America's Test Kitchen and Cook's Country cooking shows and has been an original cast member since the inception of the shows. She began her career at ATK as a test cook for Cook's Illustrated and was part of the founding team for Cook's Country magazine. She helped to launch the America's Test Kitchen Online Cooking School (now ATK Classes) as the lead instructor, and was a regular contributor to America's Test Kitchen Radio. Bridget also co-created, produced, and hosted the award-winning Proof podcast.

Author: Sam Block

Sam Block

Digital Test Cook

Samantha Block is ATK's digital test cook as well as an on-screen test cook for America’s Test Kitchen. A graduate of Johnson & Wales University’s culinary program, she spent years cooking professionally, including a worldwide adventure on cruise ships. After developing recipes for some of ATK’s most successful cookbooks, she now finds herself teaching ATK Classes and producing video content showcasing ATK’s integrity (in her own quirky way).

Lessons

Class Progress

1Getting Started

Busting Soufflé Myths

Busting Soufflé Myths

Cracking and Separating Eggs

Technique4 min video

Cracking and Separating Eggs

Whipping Egg Whites

Technique5 min video

Whipping Egg Whites

2Equipment and Ingredients

Essential Equipment

Essential Equipment

Essential Ingredients

Essential Ingredients

3Putting Your Egg Knowledge to Work

Deep-Dish Quiche Lorraine

Recipe7 hr 40 min

Deep-Dish Quiche Lorraine

Fluffy Omelet with Smoked Salmon and Asparagus

Fluffy Omelet with Smoked Salmon and Asparagus

Cheese Souffle

Recipe1 hr 15 min

Cheese Souffle

Ask ATK

Have a Question?

We’d love to hear from you! Drop us a message anytime and we’ll get back to you. We’re here to help!

Class FAQs

I’ve heard that soufflés are really finicky; do they really deflate if you close the oven too hard?

Author: Bridget

Answered by Bridget

Executive Editorial Director

This is a myth! Steam will keep a hot soufflé fully inflated. No loud noise or slamming of the oven door can change that. You can even pierce it with the top of an instant read thermometer to takes its temperature with no ill effect; a soufflé is not a balloon, it’s a matrix of very fine bubbles. No toll can pop enough of them to cause it to fall.

What is the white cord-like thing inside an egg? Is it ok to eat?

Author: Sarah

Answered by Sarah

Instructor, ATK Classes

It’s called the chalazae. These whitish cords, located at each pole, keep the yolk centered; they are very evident when you attempt to separate an egg. The more prominent the chalazae, the fresher the egg. They’re completely safe to eat but for smooth-textured egg dishes, such as custards and puddings, we usually strain the chalazae out so they don’t interrupt the texture.

Do I need a stand mixer to whip egg whites for soufflé?

Author: Sam

Answered by Sam

Digital Test Cook

It’s not necessary, no. A stand mixer is a valuable tool in the kitchen as it allows you to mix, whip, and knead mostly hands free. For bread doughs and thicker batters it really is necessary, but luckily whipping egg whites is something you can definitely do with a handheld electric mixer. It may take a little longer, and yes, you have to hold the mixer the whole time, but it’s totally doable.