About Folding Egg Whites into Dessert Soufflés

The rule of mixing one quarter of the total amount of the egg whites into the base of a sweet soufflé applies only if that base consists of a relatively heavy material such as a flour pudding or melted chocolate blended with egg yolks. If the base consists only of whipped egg yolks, you can fold the egg white foam directly into the egg yolk foam.