Egg White Recipe: Easy Chocolate Souffle - Food Faith Fitness (2024)

FAQs

How long does it take to beat egg white until stiff? ›

Simply beat the egg whites until stiff peaks form (tips stand straight). This will take 4 to 5 minutes total.

New, room temperature egg whites will whisk up faster than old, cold eggs. Make sure the bowl you whisk the egg whites in is free from any greasy residue. Make sure that no egg yolk is in with the egg whites. Egg yolks are very high in fat and will hinder the whisking process.

Ten tips to keep your souffle high and handsome

Use eggs at room temperature to maximise your rise. Avoid super fresh eggs. Preheat your oven to 200C. A hot oven is crucial to souffle success because it cooks the outside making it hard for the hot air to escape.

The fresher the egg, the better it will whip up

Make sure the eggs are at room temperature too (important for good aeration). It's harder to separate warm eggs, so you may want to start with cold eggs out of the fridge, separate them, and then let the whites warm up.

There is such a thing as too strong. If your whipped egg whites become curdled and dry, they have gone too far. After excessive whipping, the proteins can get so close to each other, they essentially suffocate and expel the water contained within their circle, causing your foam to separate.

Use a stainless steel or glass bowl. Plastic bowls can retain a film of grease. -Mixers: Using an electric portable or stand mixer is easiest. Meringue can be beaten with a balloon whisk, but this requires more than average arm strength and endurance.

Any kind of grease ruins meringue. That means that your cooking utensils need to be immaculately clean. Even if you're sure they're clean but they've been sitting in your kitchen for a while, run some hot, hot water over them and dry with a clean dish towel or paper towel.

Acids prevent proteins in the whites from bonding too much, which can cause the foam to collapse and squeeze out water. Per McGee, before beating, you can add 1/8 teaspoon of cream of tartar or 1/2 teaspoon lemon juice per egg white to ensure stability.

Give the oven plenty of time to get to 375 degrees and then always use an oven thermometer to double-check the temperature. If the temperature is too low, the souffle won't rise properly. If the temperature is too high, the souffle will rise just like a popover with big air pockets inside.

What can go wrong when making a soufflé? ›

Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble.

Add Moisture and Mix

Next, use a fork to whisk the eggs, completely incorporating the yolks and whites into one sunny yellow mixture and whipping in a small amount of air for extra fluffiness. Since dryness leads to dense, chewy eggs, this is a chance to boost your eggs with some extra moisture.

Place the egg whites in the clean, dry blender jar and secure the lid tightly. Start the blender on its lowest setting to begin incorporating air into the egg whites. Once the whites become frothy, increase the speed to medium-high.

Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.