What makes souffle fluffy?
Chef's answer
When the egg mixture is baked in a 350-degree oven, those air bubbles trapped in the egg whites expand, making the souffle rise. The heat also causes the protein to stiffen a bit, and along with the fat from the yolk, it forms a kind of scaffold that keeps the souffle from collapsing.
Frequently asked Questions 🎓
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Like puffy omelets, they use egg whites for structure. You can serve souffles for dessert or as a main dish. Gently fold the white sauce mixture into the beaten egg whites.
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When the egg mixture is baked in a 350-degree oven, those air bubbles trapped in the egg whites expand, making the souffle rise. The heat also causes the protein to stiffen a bit, and along with the fat from the yolk, it forms a kind of scaffold that keeps the souffle from collapsing.
A few more cooking questions 📍