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Why Your Soufflé Collapsed (And Why It’s Actually Perfect) | The Healthy Kitchen
Why did your soufflé collapse? In this episode of The Healthy Kitchen, host Ann Madigan explores the science behind the classic culinary disappointment and reframes it as a moment of empowerment rather than failure. If you have ever stared at a sunken mound of egg whites feeling defeated, this guide is for you. We dive deep into the biochemistry of whipping egg whites, explaining how protein networks trap air bubbles to create lift, and why that structure fails when exposed to sudden temperature changes or improper ratios. This is not just a cooking tutorial; it is a lesson in patience…
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