|
|
|
Message boards Post comment
|
Soufflé
When making a soufflé the egg white is separated from the egg yolk. The white is beaten to include air. The yolk is then added to the beaten egg white and the mixture is cooked. During cooking the air included in the beaten egg white expands causing the whole to rise. Hence the term soufflé.
WARNING. It may be difficult or impossible to cook a soufflé long enough to ensure that any germs in the eggs have been killed.
|
|
