Eggs+-+Eimy

Lemon Souffle



· 1/2 cup plus 2 tablespoons granulated sugar · 1/2 cup milk · 1 teaspoon grated lemon zest * · 3 large eggs, separated and divided ﻿· 2 tablespoons all-purpose flour · 1/4 cup fresh lemon juice * · 1/8 teaspoon salt · 1/8 teaspoon cream of tartar * · Powdered sugar 
 * Ingredients **

*Both cream of tartar and the lemon are acids. When acids are mixed to egg whites, the egg whites are able to be whipped into a more stable foam. **Yolk** = center of the egg, colorful, 30% ** Albumen ** = Egg white, largest part of egg, made of proteins and water *not to be confused with albumin which is a series of proteins that make up the egg white ** Shell membrane ** = area between egg white and shell, serves as a border to protect egg from bacteria ** Air cell ** = at larger end of egg, pocket of air ** Shell ** = Protects the egg, not a solid structure do to its pores, color of shell tells the type of hen ||
 * Components of eggs:


 * Preparation **

1. Adjust oven rack to the lowest possible position. Preheat oven to 400°.

2. Grease 8 (6-ounce) ramekins, and dust lightly with 2 tablespoons sugar; refrigerate on a baking sheet until ready to use. 3. <span style="color: #f63c3c; font-family: 'Comic Sans MS',cursive;">Scald <span style="font-family: 'Comic Sans MS',cursive;"> milk and lemon zest over medium heat. Remove from heat, and cool. *scaliding means to heat just below a boil.

<span style="font-family: 'Comic Sans MS',cursive;">4. With an electric mixer, beat remaining 1/2 cup sugar and 2 egg yolks in a large bowl 3 to 4 minutes or until light and fluffy, scraping down side of bowl several times *Sugar stabilizes the egg foam but should not be added too early. (Discard third yolk.) Gradually mix in flour until blended, scraping down side of bowl. Add milk mixture to egg mixture, and mix thoroughly. Add lemon juice and salt; place mixture back over low heat (or in a double boiler), and cook, stirring constantly, about 3 minutes or until thick and creamy. Remove from heat, and cool completely. (You can prepare the recipe to this point up to 2 days in advance, and store in refrigerator. Bring to room temperature before cooking.)

<span style="font-family: 'Comic Sans MS',cursive;">5. Beat whites with cream of tartar in a separate bowl at medium speed for about 10 seconds. Increase speed to medium-high, and beat 1 to 2 minutes or until soft peaks form. (Do not overbeat; if the whites appear dry and granular, they are overbeaten.) *When beating there are four stages to the foraming, first is foaming, then soft peaks, followed by stiff peaks, and finally dry peaks.

® used to leaven and aerate ® Egg whites increase 6-8 times their size ® the beating technique and added ingredients will alter the volume and stability of the foam ||
 * ** Foaming ** :

<span style="font-family: 'Comic Sans MS',cursive;">6. Stir about one-quarter of egg whites into cooled egg mixture to lighten it. Fold in remaining whites gently, using a rubber spatula, just until incorporated. Do not overmix. *The bowls used should be metal or glass for best results

<span style="font-family: 'Comic Sans MS',cursive;">7. Pour mixture gently into prepared soufflé cups to top of rim. To help soufflés rise properly, run your finger around rim of dish to wipe edges. Bake at 400° for 10 minutes; reduce heat to 350°, and continue to bake 4 minutes or until exterior is set * and center is slightly loose when shaken and soufflé has risen above dish. Dust with powdered sugar, and serve immediately. *When the exterior is set this means that the foam and mixture has **coagulated**, meaning that the egg proteins have turned into a solid. When the egg protein albumin is effected by heat, the protein denatures, then it rearranges itself, turning into a more solid structure.

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<span style="font-family: 'Comic Sans MS',cursive;">References:

<span style="font-family: 'Comic Sans MS',cursive;">Recipe: [] <span style="font-family: 'Comic Sans MS',cursive;">images: [] ; [] ; [], [], [] ;http://cdavies.files.wordpress.com/2008/03/egg-protein-coagulation-5-in-width.jpg;