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thickener as well as a binder. When stiffly beaten, the white of the egg traps tiny air bubbles which expand during the baking process, combining with the other ingredients to create the puffed crown that is the sign of the perfect souffle.
The perfect souffle comes out of the oven puffed high above its dish in a golden crown that is crisp on the outside and soft at the center. It wust be served at once since it will fall as it begins to cool.
Egg whites need to be at room temperature before beating for maximum volume. Remember it is easier to separate egg yolks from whites
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