Quote:
Originally Posted by Falconquey
OMG dude, with all the food you post here, are you like 500 lbs yet???  |
182lbs haha. Souffle needs some work. I only got hard peaks out of the egg whites. I need it to be frothier before incorporating the yolks. That way, the souffle will hold longer and not deflate as quick once pulled from the pan. I was more curious if it would hold at all in omlette form. Haha