escape if the liquid in which they are contained is thick.
2. Similarly, the mixture should not be overly mixed once the egg whites have been added to the
base. Overly mixing causes air bubbles to be lost, so it is often recommended that mixtures
are only “lightly folded” with a spatula rather than vigousously mixed with a spoon. The
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process of folding will only disturb the air bubbles at the mixtures surface, so only air from this
part will be lost.
3. The souffle should be cooked straight away after preparing the mixture (especially if the base
is fairly liquid) to ensure that maximum number of bubbles are preserved in the preparation.
4. The base to which the egg whites are added should have a strong flavour -the addition of
beaten egg whites will dilute the original flavour
5. It is often better is the mixture contains other proteins sources. Adding extra proteins to the
base helps reinforce the proteins network that surrounds the air bubbles, reducing the
chances that they escape.
6. Butter is often added to the pan before the souffle base is added – this is merely for practical
purposes - during cooking, the butter will melt, and will act as a lubricant to allow the souffle to
be removed more easily from the cooking pan.
Use of eggs in cooking: how to cook egg yolk foams (e.g. sabayon)
Since egg yolks also contain proteins which are readily denatured, egg yolk proteins can be used to
make stable mousses. However, because egg yolks contain less water compared to egg whites, to
obtain a mousse like the one achieved from beating egg whites, a little water may need to be added to
the egg yolks, in order to improve the protein-water ratio and enable it to stably incorporate air bubbles
as effectively as egg whites.
To make an egg yolk mousse, called a sabayon, egg yolks (usually pre-mixed with sugar to improve
the taste) are whisked and mixed with a soft wine (to increase the water content of the mixture). The
process of whisking the mixture introduces air into the preparation as well as encouraging protein