TiggyBee added over 2 years ago

The reason is because the bubbles in the egg whites heat shrink when they are cooled. It's a normal process, heat expands them, cold shrinks. However, they will live to rise again, if simply reheated. Hope this helps!!

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Serene added over 2 years ago

That's the nature of souffles, in my experience. It's part of their allure.

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foodfighter added over 2 years ago

I've seen some recipes include Cream of Tartar with the Egg whites, or using a copper bowl. This should help with height a little bit.

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