Can you freeze egg whites before defrosting them and whisking them for use in making souffle?
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Egg whites can be frozen but they get watery and are not ideal for souffle. Maybe a fallen souffle? They just won't have the same rising power.
Frozen whites work best in things like macaroons and merengues. I keep them for last minute pavlovas (on Nigella's recommendation!)
Once and for all, let's settle this shall we?
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