Cheese Soufflé – Beating Egg Whites

    Published: 06-16-2009
    Views: 10,211
    Karen Stiegler from PastryNomad.com shows you how to beat the egg whites for the cheese souffle.

    Karen Stiegler: Hi! I'm Karen Stiegler and today I'm showing you how to make a traditional cheese souffl.

    So, we want to beat the egg whites now and the reason that we beat the egg whites is to give lift to the souffl. So it's a really important part of the souffl. We have our six egg whites because we separated the eggs and you want to use these at room temperature. I have a stand mixer here, which is really convenient, but if you have one of these hand mixers, this is totally fine as well. It will take a little bit longer with the hand mixer; either one is fine and you want to have these beaters or in the stand mixer, you want to have this nice whisk.

    So, we're going to pour the egg whites in and just get it going and we just want to put it on low to medium speed to get the egg whites frothing and the real liquid here first, if you turn it up too high it will splash everywhere. Then we have our salt and our cream of tartar ready.

    Now, both of these help the egg whites to develop and to beat up properly. So we're just going to turn it off here and check to make sure that's nice and frothy and now I'm going to put it back in. Go ahead and add my salt and add my cream of tartar and we're going to just beat this until it's a stiff peak.

    Now, you don't want to over beat these whites for the souffl because they can deflate especially in the oven. So you want to beat them while they're still thick and shiny and they have that nice peak on them, but you don't want them to get dry, grainy, dull looking.

    So, if you need to, especially if you haven't done this before, just keep checking your mixer. Now, I see that they're soft peaks, so I'm going to keep going a little bit farther.

    So my egg whites are stiff peak now. I can go ahead and stop, they look good. If you do go too far and you feel that they're dry or grainy and they're over beat, you can always add an extra egg white in and that will help to come back to sort of a normal stiff texture that you need and it won't make that much difference in the recipe. So you can sort of save it that way. And we want to make sure and not hit anything on the side of this. If you want to take a chance, you know they're done when you can turn it over and they don't fall out.

    So that's a nice stiff beaten egg white. So next we're going to mix the egg whites with the base of the souffl and get it into the mould.