For longevity of life I make souffles with 1-2 egg yolks rather than the
usual 4-6 yolks, and I use more than the usual # of whites, from 7-8 rather
than the usual 6.
The questions a
When you are using less egg yolks should your bechemal sauce be thicker, or
thinner than with using more egg yolks? Should you use more sauce because
the yolk volume and therefore total volume is less?
Does it make sense to use more egg whites, or what should you use?
Do you add your cheese initially to the bechemal sauce, or do you fold the
cheese in when combining egg whites and sauce immediately prior to baking?
Thanks for any thoughts,
Kent

On Tue, 4 Apr 2006 16:18:53 -0700, Kent wrote:

> For longevity of life I make souffles with 1-2 egg yolks rather than the
> usual 4-6 yolks, and I use more than the usual # of whites, from 7-8 rather
> than the usual 6.
> The questions a
> When you are using less egg yolks should your bechemal sauce be thicker, or
> thinner than with using more egg yolks?

Make it the same thickness, then add yolks.

> Should you use more sauce because
> the yolk volume and therefore total volume is less?

You've got the bechamel, yolks are a negligable part of the volume
and no one cooks that precisely anyway. Try it a couple of ways and
pick what appeals to you. Personally, your premise doesn't appeal to
me.

> Does it make sense to use more egg whites, or what should you use?

Souffles are light and fluffy. More whites, more fluff. Personally,
I prefer souffles the regular way, in fact I use an equal amount of
yolk to white... it's frugal of me not to throw away that extra yolk,
I know.

> Do you add your cheese initially to the bechemal sauce,

Yes. Make the sauce, add the cheese last.

> or do you fold the
> cheese in when combining egg whites and sauce immediately prior to baking?

No harm in that either. I guess it all depends on how evenly
distributed you want the cheese and if you want little strings of
melted cheese in your extra poofy souffle.

--

Practice safe eating. Always use condiments.