HUFFINGTON
07.28.13
EAT
THIS
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2. C
oat your baking dish with grease and a coarse
ingredient. Sugar works well for sweet soufflés
and bread crumbs are perfect for savory ones. The
coarse ingredient gives the soufflé traction and
helps it rise higher.
GETTY IMAGES/STOCKFOOD (EGG WHITES); CULTURA/LINE KLEIN/
GETTY IMAGES (SOUFFLE); JAMIE CARUSI (ILLUSTRATIONS)
3. W
hip the egg
whites just right.
By this we mean,
just pay attention
— don’t panic.
Once the egg
whites are stiff,
they’re ready. You
can tell they’re just
right by testing to
see if they’ll stand
at about a 45
degree angle.
4. B
e conscious while you fold. Folding egg whites into a
custard is not like mixing up pancake batter. You want to
be a little more gentle. The best way to do this is to push
the e