What is the ratio of base to egg whites in a souffle? I'm coming for one and there are several variations I would like to try.

  • Posted by: Nutmeg
  • April 30, 2018
  • 712 views
  • 2 Comments

2 Comments

BakerBren April 30, 2018
Per CIA Professional Chef text, 1:1 by weight is a good starting point. 2oz base to 2oz egg whites (probably slightly less than two large egg whites) beaten to soft peaks per individual serving. That will give you a 4oz portion.
 
Nutmeg April 30, 2018
Cooking for one that is.
 
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