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

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• 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

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• 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.