What You Need to Know
Whipped egg whites form a protein‑stabilized foam that traps CO₂; during baking the proteins denature and set, locking the expanded bubbles in place. pH, sugar, salt, and a small amount of starch modulate protein solubility and surface tension, enhancing foam stability. Excess heat or prolonged baking causes the protein network to collapse, releasing the trapped gas and deflating the soufflé.
Steps
- 1.
Grand Marnier Soufflé (France): Showcases airy texture to carry citrus liqueur flavors
- 2.
Spinach Soufflé (United States): Transforms dense greens into light savory dish
- 3.
Soufflé Pancakes (Japan): Adapts technique for breakfast with jiggly texture
The Science
Primary Reaction
Protein denaturation and foam expansion