How does the egg white beating time affect the height of a soufflé?
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| Credit: foodnetwork.com |
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| Credit: incredibleegg.org |
Introduction
Soufflé, is a well-known french dessert. It is famous for its air, fluffy and light taste. The height of the soufflé undoubtedly affects the fluffiness of it. One of the major factors affecting its height is the egg white. Different egg white beating time will result in different height of the soufflé. Therefore, this project aims to investigate the influence of egg white beating time on the increase in the height of the soufflé, so as to be a reference for people to home-make soufflé with relatively perfect fluffiness.
Why should we separate the egg yolk and egg white?
Eggs can puff up foods when air is beaten into them. Using egg whites to leaven foods is better with whole eggs or egg yolks as egg whites can create the foams with more stability and volume. Egg yolk is mainly composed of fat and protein, while the egg white is mainly composed of protein. (Denaturation) When air is beaten into the globular protein molecules in egg whites, the proteins unfold and stretch to capture the air bubbles (coagulation), resulting in a foam. Such a volume in the foam provides the volume and structure of soufflé. Besides, the presence of fat will cause the air bubbles to collapse that the foaming ability of the egg white will be reduced to a large extent. The fat in the egg yolk will hinder the coagulation of protein molecules around the air bubbles due to its hydrophobic nature. The protein molecules would be likely to stick to the fat molecules than binding with air bubbles. Thus, we should separate the egg yolk and egg white, and whip the egg white independently.
(raw egg white) denature coagulate(whipped egg white)
Hypothesis
If the egg white beating time is longer, the height of the baked soufflé will be taller.
Experimental Test
How does the egg white beating time affect the height of the soufflé?
Who?
Ho Wing from group 17.
What?
To investigate the effect of egg white beating time on the height of the soufflé.
When?
To measure the height of the soufflé with different egg beating time after the soufflé is baked.
Where?
My home.
Why?
To find out the most appropriate egg white beating time for the most desirable height of the soufflé.
How?
The experiment will be carried out by doing 6 trials with the same ingredients and procedures but different egg white beating time (i.e. 1, 2, 3, 4, 5, 6 minutes respectively). The height of each soufflé should be measured immediately after it leaves the oven because it will deflate so soon.
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The Soufflé Recipe
Ingredients:
Serving: 3
2 Egg yolks
3 Egg white
20g Unsalted butter
30g Sugar
5g Unsalted butter for the ramekin preparation
10g Sugar for the ramekin preparation
20g Low gluten flour
150mL Whole milk
150mL Whole milk
1 teaspoon Vanilla essence
5g Unsalted butter for the ramekin preparation
10g Sugar for the ramekin preparation
Steps:
1. Preheat the oven to 180 °C
2. Brush 5g butter and coat 10g sugar onto the interior surface of the ramekin.
3. Heat the milk with 20g butter with low heat.
4. Separate the egg yolks and egg whites.
5. Beat the egg yolk with the 15g sugar, sifted low gluten flour and milk.
6. Heat the egg yolk mixture with low heat and keep stirring it while heating. Then cool it down.
2. Brush 5g butter and coat 10g sugar onto the interior surface of the ramekin.
3. Heat the milk with 20g butter with low heat.
4. Separate the egg yolks and egg whites.
5. Beat the egg yolk with the 15g sugar, sifted low gluten flour and milk.
6. Heat the egg yolk mixture with low heat and keep stirring it while heating. Then cool it down.
7. Beat the egg white until it enters the Stiff Peak Stage. Then add in 15g sugar at a time, while you beat it. Add in a teaspoon of vanilla extract once they were dissolved.
8. Fold the egg white mixture into the egg yolk mixture.
9. Pour the batter into a ramekin.
10. Use a spatula to make the surface flat.
11. Circle along the edges of the mixture and the ramekin with a finger.
12. Put it into the preheated oven.
13. Bake it at 180°C for 20-25 minutes.
14. Take it out of the oven.
15. Serve immediately!
14. Take it out of the oven.
15. Serve immediately!
P.s. Since all the ingredients except for egg white are controlled, I will make the 3-servings batter, then I will divide it equally into 3 trials. Meanwhile, I will independently beat the 1 egg white with 5g sugar and 1/3 teaspoon Vanilla essence (referring to step 7) each trial.
Serving: 1
2/3 Egg yolks
1 Egg white
20/3g Unsalted butter
10g Sugar
20/3g Low gluten flour
50mL Whole milk
50mL Whole milk
1/3 teaspoon Vanilla essence
5g Unsalted butter for the ramekin preparation
10g Sugar for the ramekin preparation
10g Sugar for the ramekin preparation
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Identifying 3 variables
Independent variable:
The time of beating the egg white
Dependent variable:
The height of the soufflé
Controlled variables:
- The amount of all the ingredients
- The type and size of equipment (i.e. mixing bowl, electric whisk, ramekin, oven, spatula, pot)
- The temperature of all the ingredients (i.e. room temperature)
- The temperature of the oven
- The soufflé baking time
- The number of egg whites to be beaten each time
- The strength/speed of egg white beating ( an electric whisk is used to ensure the strength consistency)
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The Science behind the Egg White
A soufflé is basically made up of two parts which are a base and whipped egg whites. The base gives the majority of the flavor to the soufflé, like sweet or savory, while the egg whites give the volume and structure to it.
Why should we separate the egg yolk and egg white?
Eggs can puff up foods when air is beaten into them. Using egg whites to leaven foods is better with whole eggs or egg yolks as egg whites can create the foams with more stability and volume. Egg yolk is mainly composed of fat and protein, while the egg white is mainly composed of protein. (Denaturation) When air is beaten into the globular protein molecules in egg whites, the proteins unfold and stretch to capture the air bubbles (coagulation), resulting in a foam. Such a volume in the foam provides the volume and structure of soufflé. Besides, the presence of fat will cause the air bubbles to collapse that the foaming ability of the egg white will be reduced to a large extent. The fat in the egg yolk will hinder the coagulation of protein molecules around the air bubbles due to its hydrophobic nature. The protein molecules would be likely to stick to the fat molecules than binding with air bubbles. Thus, we should separate the egg yolk and egg white, and whip the egg white independently.
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| Credit:https://inksugarspice.com/2014/03/03/the-science-of-meringue-making/ |
(raw egg white) denature coagulate(whipped egg white)
Folded proteins → Unfolded proteins → Aggregated proteins
As the proteins unfold, they expose their hydrophobic (water-hating) and hydrophilic (water-loving) ends. The proteins will rearrange the ends to form new bonds so their water-hating ends are in the air and the water-loving ends are in the water. This results in protein molecules capturing the air bubbles. If the proteins are overheated or overbeaten, the bonds will tighten and squeeze out the moisture, leaving the eggs dry, firm and rubbery.
Stages of whipped egg whites
The whipped egg whites will reach various stages which are foamy, soft peak, firm peak, stiff peak and overbeaten. The difference among the stages depends on the egg white beating time. The egg white texture is different in different stages. The experiment will test it out to investigate whether there is any effect on the height of the soufflé.
Reference
Auguste Escoffier School of Culinary Arts Home Gourmet (2014). The Science of a souffle. escoffieronline.com. Retrieved from https://www.escoffieronline.com/the-science-of-a-souffle/
Egg Farmers of Canada (n.d.). Food Science. Eggs.ca. Retrieved from https://www.eggs.ca/eggs101/view/95/food-science
Everyday Food (2016). Whipping Egg White To Perfect Peaks. Retrieved from https://www.youtube.com/watch?v=zhuRyq7NrcA
GIAPO (n.d.). The Chemistry of Egg Whites. giapo.com. Retrieved from https://www.giapo.com/the-chemistry-of-egg-whites/
Moncel, B. (2019). All About Whipping Egg Whites. thespruceeats.com. Retrieved from https://www.thespruceeats.com/all-about-whipping-egg-whites-1328681
Vaclavik, V.A. & Christian, E.W. (2008). Eggs and Egg Products. In: Essential of Food Science. Food Science Text Series. Springer, New York, NY.
Stages of whipped egg whites
The whipped egg whites will reach various stages which are foamy, soft peak, firm peak, stiff peak and overbeaten. The difference among the stages depends on the egg white beating time. The egg white texture is different in different stages. The experiment will test it out to investigate whether there is any effect on the height of the soufflé.
:max_bytes(150000):strip_icc():format(webp)/all-about-whipping-egg-whites-1328681-FINAL-5bb3d1bd46e0fb00262c0544.png) |
| Credit: https://www.thespruceeats.com/all-about-whipping-egg-whites-1328681 |
 |
| Credit: Everyday Food (12March2016) Whipping Egg White To Perfect Peaks https://www.youtube.com/watch?v=zhuRyq7NrcA |
Reference
Auguste Escoffier School of Culinary Arts Home Gourmet (2014). The Science of a souffle. escoffieronline.com. Retrieved from https://www.escoffieronline.com/the-science-of-a-souffle/
Egg Farmers of Canada (n.d.). Food Science. Eggs.ca. Retrieved from https://www.eggs.ca/eggs101/view/95/food-science
Everyday Food (2016). Whipping Egg White To Perfect Peaks. Retrieved from https://www.youtube.com/watch?v=zhuRyq7NrcA
GIAPO (n.d.). The Chemistry of Egg Whites. giapo.com. Retrieved from https://www.giapo.com/the-chemistry-of-egg-whites/
Moncel, B. (2019). All About Whipping Egg Whites. thespruceeats.com. Retrieved from https://www.thespruceeats.com/all-about-whipping-egg-whites-1328681
Vaclavik, V.A. & Christian, E.W. (2008). Eggs and Egg Products. In: Essential of Food Science. Food Science Text Series. Springer, New York, NY.
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