Description
A light, airy dish created by whipping egg whites into a stable foam that expands during baking.
Technical
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.
Science
Primary Reaction
Protein denaturation and foam expansion
Sensory Profile
Aroma ()
delicatebutterynuttysubtlefragranttoastedvanilla (sweet)cheesy (savory)herbal (savory)caramelized (sweet)