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.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Please enter a valid email address.
Well played. You deserve a cookie.
And why we should respect turmeric farmers.
Turmeric Feel-Really-Good Coffee
Cheesy Scallion Babka
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.