How is a soufflé characterized?

A soufflé is characterized primarily by its light and fluffy texture, which is achieved through the incorporation of beaten egg whites. The process of whipping the egg whites to a stiff peak introduces air into the mixture, allowing the soufflé to rise as it bakes. This technique creates a delicate structure that is both airy and somewhat creamy if prepared as a savory dish or rich if made as a sweet dessert.

The nature of a soufflé is such that it relies on this airy quality, distinguishing it from denser baked goods. While some soufflés may develop a slight crust on the outside, this characteristic does not define the soufflé itself. Rather, the hallmark of a soufflé is its ability to rise high and maintain that lightness during cooking, which results from the careful folding of aerated egg whites into a base, whether it be sweet or savory.