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Is my souffle rising enough?

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I've made this souffle twice now and both times, it did rise, but not as much as I expected. Could I be doing it wrong? I left the eggs at room temperature for 8ish hours; they got to the shaving cream stage before I folded them. I thought I was careful to fold them in, but maybe I wasn't careful enough?

Since all souffles fall 5-10 minutes after coming out of the oven, how do you distinguish that from a failed souffle?

This is the recipe I used.
http://foodwishes.blogspot.com/2013/0...

 
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  1. The recipe calls for 8-oz. ramekins, but the photos are 7-oz. ramekins, overfilled. What size dish did you use? Was there any mixture leftover?

    1 Reply
    1. re: mcsheridan

      They are 8 oz ramekins. There was no mixture leftover.

      http://www.lecreuset.com/bakeware/ind...

    2. You are not beating your eggs enough.

      2 Replies
      1. re: magiesmom

        Using a standmixer, how long should it take (roughly)?

        1. re: mississippigirl1

          I can't give a time but they should definitely form firm peaks.
          http://www.npr.org/templates/story/st...

          Also
          http://www.giverslog.com/?p=10642

      2. To echo magiesmom, you are not beating the egg whites long enough. If you continue having problems, add an extra egg white.

        1. Thanks everyone!