A sweet or savoury dish enriched with egg yolks with whisked egg whites folded in and then baked.

Light, mixture of puréed ingredients, egg yolks, and whipped egg whites, which puffs up when baked; sweet or savory, hot or cold.

( soo-flay) Literally, puffed up. As generally understood, it is a spongy mixture made light with eggs and baked, the foundation of which may be meat, fish, cheese, vegetables, or fruit.

A light sponge either sweet or savoury.

A sweet or savory dish in which beaten egg whites are incorporated to make it light and airy. Recipe: Salmon Souffl

A dish that is made from a sauce, egg yolks, beaten egg whites, and a flavoring or puree (as of seafood, fruit, or vegetables) and baked until puffed up.

A fluffy French dish that can be savory or sweet and rises to a large puff as it bakes.

A light, fluffy baked egg dish consisting of a base (such as a heavy white sauce) mixed with egg yolks and flavoring ingredients, into which beaten egg whites are folded just before baking. May be sweet or savory.

A light, airy mixture that is normally made by taking an egg yolk-based sauce that has been lightened by adding stiffly beaten egg whites. Souffles may be sweet or savory and served cold or hot.

a spongy hot dish, made from a sweet or savory mixture (often milk or cheese), lightened by stiffly beaten egg whites or whipped cream.