Does it take a little practice to make a perfect soufflé? Yes, it does. Do you need to make a perfect soufflé? No, you don’t. If you pay attention in class (i.e., follow my directions), you will make a delicious soufflé—and that’s a perfect supper.
Improving the Stability of Whipped Egg Whites
Traditionally, the French called for beating egg whites in a copper bowl to improve the stability (staying power) and texture of the beaten whites. Although there are competing theories about what’s at work here (some think the acidity of the copper, some think it’s ions), it really does work. Unfortunately copper bowls are expensive (and also a pain to keep bright and clean), so the next best alternative is either to use a pinch of cream of tartar (tartaric acid) in the whites or to pour a couple of teaspoons of vinegar into the mixing bowl and then wipe it out with a paper towel. The trace of vinegar (acetic acid) that remains also seems to help stabilize the whites. Also, it’s imperative that the whites are absolutely free of any fat. Even a tiny speck of the yolk will cause the whites to be less stable and they won’t whip up nearly as much. A final note—eggs are easier to separate when cold. However, for maximum puff and volume, the whites should be allowed to come to room temperature before whipping.
