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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.
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Nutmeg
April 30, 2018
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Souffle
ratio
cooking for one
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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