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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.

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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.


    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.


      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!