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Stirring Up Successful Souffle Batters

Properly preparing the batter is one of the keys to creating a standout souffle. Follow these tips for a distinctive dish guests are sure to fall for!

When separating eggs, make sure no yolks get into the egg whites, or they won't beat properly.

Let egg whites stand at room temperature for 30 minutes before beating. They will expand more than cold egg whites and will give you better volume.

Be sure that the beaters and bowl are clean and dry before they touch the whites.

When beaten, the whites should be just firm enough to form and hold a stiff peak when the beaters are lifted.

When adding the egg whites to the yolk base, first fold in a third of the egg whites until blended. Then fold in the remaining whites just until combined.

 
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