In reality: The only way to drop a
soufflé like that is to:
- Open the oven prematurely
- Improperly construct it so that the fat in the yolk mixture destabilizes the foamy whites mixture. Reference the relevant Good Eats episode.
Semiapies: If someone can confirm the point above, it should probably be put in the entry proper (as in other cases where a trope is at odds with reality).
BT The P: I wrote that bit initially, and I can confirm now, after several soufflé accidents that opening the oven to let in cold air is really the best way to drop one. Only an extreme vibration during the critical phase of cooking will collapse the delicate protein bubbles that support the dish, nowhere near what is depicted on TV.
