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10.4: Common Defects in Egg Foam Products (Puffy Omelet and Soufflés) and their Probable Causes

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    29424
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    Puffy Omelets

    Low volume

    Underbeating yolks or whites

    Overfolding (often required when egg whites are overbeaten)

    Shrinkage. Some shrinkage is expected.

    Overbeating

    Overbaking

    Collapse

    Underbaking

    Layer in bottom

    Too little acid

    Too much added liquid

    Underbeating white or yolk mixture

    Overbeating whites

    Underfolding

    Slow preparation or delayed heating

    Less tender

    Not enough liquid

    Soufflés

    Broken emulsion during gelatinization of starch

    Too much evaporation.

    Shrinkage

    Overbeating whites

    Collapse

    Underbaking

    Layer in bottom

    Too thin white sauce

    Inadequate folding

    Delayed baking, oven not preheated

    Water bath not preheated

    Underbeaten egg whites

    Underfolding

    Low volume, uneven texture

    Overbeating

    Egg yolks coagulated when blended with thick white sauce.


    10.4: Common Defects in Egg Foam Products (Puffy Omelet and Soufflés) and their Probable Causes is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by LibreTexts.

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