Egg White Recipe: Easy Chocolate Souffle - Food Faith Fitness (2024)

FAQs

How to use egg white protein powder? ›

If the recipe is asking for egg whites, you can substitute the powder on a 1:1 ratio. So, if you need 1 cup of egg whites, simply add 1/2 cup of your egg white protein powder and ½ cup of warm water.

Use a serving spoon and fork and cut right into the center. (The souffle is less likely to fall if you cut into the center rather than cutting around the edges.) Working quickly, spoon the souffle on to the serving plates. With entree souffles, I like to serve the souffle on a dinner plate with salad.

New, room temperature egg whites will whisk up faster than old, cold eggs. Make sure the bowl you whisk the egg whites in is free from any greasy residue. Make sure that no egg yolk is in with the egg whites. Egg yolks are very high in fat and will hinder the whisking process.

Savory dishes (such as soufflés) require no sugar. Simply beat the egg whites until stiff peaks form (tips stand straight). This will take 4 to 5 minutes total.

There's only one serious secret to the perfect soufflé and that is careful whisking of the egg whites so they keep their volume and puff to a maximum in the oven. The whites should be at room temperature and you can reckon at least one and a half per person.

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven. Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

Yes, you can use egg whites as a substitute for egg white protein powder in your recipe. Generally, 2 tablespoons of liquid egg whites are equivalent to 1 egg white. Therefore, if your recipe calls for 1/2 cup of egg white protein powder, you can substitute it with 1 cup (16 tablespoons) of liquid egg whites.

A particular kind of amino acid – building blocks of protein – in meat, dairy and eggs (branched-chain amino acids, or BCAA) has been found to spike blood insulin levels in a way that plant proteins (e.g. from legumes) do not. Add egg white to your otherwise plant-based meal, and an insulin spike results.

Ingredient costs.

Egg white protein is one of the most expensive dietary protein sources, and real vanilla beans cost a small fortune. The freight costs associated with importing ingredients from overseas is also expensive.

According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites.

How to tell when a soufflé is done? ›

A soufflé is done baking when it has risen above the rim of the dish and is nicely browned on top. It should feel mostly firm and only slightly jiggly when you lightly tap the top. Flourless soufflés, such as those made with fruit purée or chocolate, are lighter and cook faster.

To rise properly, soufflés need a heavy, straight-sided vessel with a fluted rim. Uses for these small dishes, also sometimes called ramekins, go far beyond the eggy French classic.

Setting standard. Soufflés are best when they're still slightly runny in the centre. To check if a soufflé is set, gently tap the dish – it should wobble just a little bit. If the centre seems too fluid, cook for a few more minutes.

Stiff Peak

They should point straight up without collapsing at all (or maybe a little bit just at the very tips). The mixture is thick and heavy.

A soufflé is done baking when it has risen above the rim of the dish and is nicely browned on top. It should feel mostly firm and only slightly jiggly when you lightly tap the top. Flourless soufflés, such as those made with fruit purée or chocolate, are lighter and cook faster.