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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Soufflé rise control hinges on balancing protein denaturation and foam stability to trap expanding air bubbles.
Origin: French haute cuisine (18th century) — France
See full technique reference →Whipping egg whites to stiff peaks at 20–25 °C creates a stable foam of denatured ovalbumin and other proteins. Baking at 180–190 °C induces rapid protein coagulation, expanding trapped CO₂ and water vapor, which sets the airy structure.
Primary Reaction
Protein denaturation and coagulation of egg whites trapping CO₂ and expanding air bubbles
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