Ep 3. The Egg Files VI: French Flop

In Good Eats season 7 episode 3, titled "The Egg Files VI: French Flop," host Alton Brown explores the complexities of making a classic French dish: the soufflé. Throughout the episode, Brown delves into the science behind soufflé creation, breaking down the dish's key components and highlighting common mistakes to avoid.

Brown begins the episode by examining the egg, which is the foundation of the soufflé. He explains how the delicate proteins in egg whites need to be handled with care in order for the soufflé to rise properly. The slightest misstep, such as over-beating the egg whites or incorporating too many yolks, can lead to a soufflé that falls flat.

To better understand the science behind a soufflé, Brown visits a food science laboratory where he meets with a group of researchers who specialize in food foams. Together, they conduct experiments to identify the precise conditions needed to create a perfectly risen soufflé.

Throughout the episode, Brown also demonstrates multiple methods for preparing soufflés, ranging from savory cheese soufflés to sweet chocolate varieties. He also shows viewers how to properly butter and flour a soufflé dish, which is critical for preventing the soufflé from sticking and ensuring even rise.

Along the way, Brown shares tips for troubleshooting common soufflé issues, such as uneven browning or a raw center. He also highlights creative ways to repurpose leftover soufflé, such as using it in a gratin or as a stuffing for roasted vegetables.

As always, Brown infuses his signature wit and humor throughout the episode, making for an informative and entertaining exploration into the world of soufflés. Viewers are sure to come away with a newfound appreciation for the art and science of this classic French dish.