Description
Gentle steam heat enables uniform protein matrix expansion while preventing crust formation.
Technical
The water bath maintains 85-95°C surface temperature, allowing ovalbumin in egg whites to gradually coagulate while steam bubbles expand the protein network. This prevents premature crust formation that would inhibit rise.
Culinary Significance
Essential for custard-based soufflés where direct oven heat would cause curdling before proper rise occurs.
Science
Primary Reaction
Protein thermal denaturation (ovalbumin at 61-84°C)
Parameters
Temperature
90°C optimal
85°C to 95°C range
Time
32 minutes
25 minutes – 40 minutes
Equipment
Ceramic ramekins (7-9cm diameter)Deep roasting panParchment paper collarInstant-read thermometer