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

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.