Soufflé Ingredient Proportion Question

Discussion in 'Food & Cooking' started by jake t buds, Jun 3, 2014.

  1. jake t buds

    jake t buds

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    I have leftover béchamel (about 1 1/2 cups - but that can be thinned) and 6 egg whites. I want to make a cheese soufflé but can't find a general proportion of egg whites to béchamel with cheese. I also want to use leftover ricotta, and don't want to use egg yolks.

    Can anyone offer any proportion advice? Say, 1 cup béchamel w/cheese to 4 egg whites. How important are egg yolks? I was going to warm the béchamel, add cheese, herbs, adjust consistency to be medium thick, and fold with egg whites. 

    Tried searching for it here and reviewed other recipes but didn't find any "concept" or proportion info. Just specific lists.

    Any advice?

    Thanks!!
     
  2. jake t buds

    jake t buds

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    Don't want to use egg yolks because that would create more egg whites!!
     
  3. phatch

    phatch Moderator Staff Member

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    For 6 whites, you want about 1.5-2 cups bechamel Plus the volume added by the cheese you use. Melt the cheese into the bechamel. 

    Ricotta would need a strong cheese helper to make it worth adding to the souffle. There's just not enough flavor to it. And where it's not a great melting cheese, it might settle out during cooking of a souffle. Remember, you're combining this with pretty bland things and then adding air. The cheese is the primary flavor. 

    The egg yolks add richness and help keep the cheese in suspension as you often add more cheese than you might think of as for a mornay sauce. But you should be able to get by without yolks. 
     
  4. jake t buds

    jake t buds

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    Wow, thanks Phatch. 

    I figured the ricotta would be a stretch, not only for flavor but it's a wet cheese. I would be adding gouda, fontina, some cheddar and some parm around the mold. Every single recipe i found included egg yolks. Is there something else I could use to aid in "suspension?"

    Thanks again. Big help. I'll let you now how it turned out. 
     
    Last edited: Jun 3, 2014
  5. jake t buds

    jake t buds

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    Ok. Probably not enough egg whites. Maybe even didn't fluff them enough prior. 

    Tried Soufflé Vendome as well. They did rise, only not as much as I expected - or wanted. 

    I humbly offer the following : 


    And with the cold half poached egg. Probably too long in the oven.

    Especially with individual servings. Should have been 3/4 or less

    time. 15 min max. 


    They were however, delicious. Smoked gouda, fontina, and

    parmesan perimeter in the mold. Crispy top. I enjoyed them.

    Should have used two molds instead of three.   
     
    phatch likes this.
  6. phatch

    phatch Moderator Staff Member

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    it looks pretty good. 
     
  7. chefedb

    chefedb

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    86 ricotta  to much water content, and 0 flavor. Phatch formula is on button. Yolks however will give you a richer product. Try Asiago cheese don't need much for great flavor. Good Luck
     
  8. jake t buds

    jake t buds

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    Thanks. 

    Had a little over 2 cups of béchamel with cheese and 6 egg whites. Wanted to make half. I eyeballed the splitI and was probably a bit under on the whites, therefore not as fluffy as I'd had hoped. 

    Delicious nevertheless. 

    Will try Asiago next time. I figured Ricotta was too watery with no flavor addition so I did 86 it.

    Thanks again for the advice.
     
  9. jake t buds

    jake t buds

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    I've made soufflé before, but always with a set ingredient list - usually Julia Child. Anyway. . . 

    I still had béchamel with leeks and cheese leftover so I and added sliced ham. More accurate proportions; Better results : 



    Fluffier, creamier, tastier. Those were 1/3 over the ramekin rim when I pulled them out. 

    Thanks for the advice, chefs. 

    *Click for bigger image.  
     
    Last edited: Jun 7, 2014