How can I keep my souffles from shrinking once they are out of the oven? They rise beautifully but, if not eaten immediately they loose some of their height and look unattractive.
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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!!
That's the nature of souffles, in my experience. It's part of their allure.
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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