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Mar 27, 2014 07:49 AM

Is my souffle rising enough?

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.

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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. You are not beating your eggs enough.

      2 Replies
      1. re: magiesmom

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

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