Hello! I’m Paulo Deen from Paula’s Home Cooking. Who don’t love a soufflé, I just adore them, whether it just savory or a sweet. Well, you can’t make a soufflé without properly beating egg whites. And I’m going to show you how to do that. I’m going to start with 8 egg whites now these are at rooms temperature, and that’s very important, there will be much, much better you don’t want to start with the cold egg white.
We’re going to put this in our mixer, now you want to make sure that you don’t throw your yolk away. We are going to use some of the yolks in our soufflé, the others I’m just going to coat them with a little bit of oil, cover them and put in the refrigerator and add them to my scrambled eggs for breakfast in the morning.
So, we’re going to start whipping our egg whites on a lower speed. When your egg whites are foamy increase your speed and beat until it's soft. And slowly sprinkle in a half of cup of sugar while your egg whites are beating. And you can see that it's forming stiff peaks, you can see how its holding it's shape, that’s perfectly made meringue.
Now, I’m going to use our meringue inside a chocolate soufflé. I’ve got chocolate and some of the egg yolks and some sugar and mix up and just ready for these egg whites and I’m going to add about the third of the egg whites first and I’m slowly going to fold this thing in. You wouldn’t want to go all this trouble of making a soufflé only to get in a hurry and use a wrong technique on it.
And folding is to go down with your spatula up and over, and it is all right to taste some streaks in your soufflé, but you just don’t want to let the air out of that beautiful, wonderful meringue. So what you all think about the finish product? I think a wonderful soufflé is worth every bit of the time that it takes to do it. Look at this, it's magnificent.
Now remember, to make a good soufflé, you want to start with a perfect meringue. Always start with clean beaters, a clean bowl free of grease and room temperature eggs and you're going to love your final product.
