Whisking Egg Whites

Soufflés rise to their impressive heights because of the air trapped in whisked egg whites. Using a food processor to whisk egg white will not produce enough volume for a soufflé, though electric whisks or rotary beaters give excellent results. The best-textured egg whites, however, are produced by whisking with a balloon whisk in a large copper bowl. Lift the whisk out of the whites each time, using large circular sweeps of your arm to incorporate as much air as possible. A small amount of salt helps to make the white more stable and so able to trap the air longer.