Description
A delicate baked dish that relies on whipped egg whites for its dramatic rise and airy texture.
Technical
The soufflé's structure is created by protein denaturation and coagulation of egg whites (ovalbumin) combined with steam expansion from the moist base. The Maillard reaction contributes surface browning.
Culinary Significance
Represents the pinnacle of technical pastry work, requiring precise temperature control and timing to achieve the characteristic rise before inevitable collapse.
Science
Primary Reaction
Protein denaturation (egg whites) + Steam expansion
Parameters
Temperature
180°C optimal
160°C to 200°C range
Time
22 minutes
18 minutes – 30 minutes
Equipment
Copper bowl (for egg whites)Balloon whiskStraight-sided ramekinsBain-marie (for some savory versions)