"Take the egg whites until they become frothy. This is the point at which you start adding sugar to make soufflé."
"The perfect point for soufflé, a bright white egg and firm peaks when the beater is lifted from the mixture."
"Egg whites beaten like snow with soft peaks."
"Egg whites beaten with firm peaks. Don't pass too far beyond this point, or the snow will dry out and become difficult to mix with the other ingredients. To mix, stir carefully with a spatula in low-to-high motions to incorporate plenty of air and leave the mixture light."
"Take the egg whites until they become frothy. This is the point at which you start adding sugar to make soufflé."
"The perfect point for soufflé, a bright white egg and firm peaks when the beater is lifted from the mixture."
"Egg whites beaten like snow with soft peaks."
"Egg whites beaten with firm peaks. Don't pass too far beyond this point, or the snow will dry out and become difficult to mix with the other ingredients. To mix, stir carefully with a spatula in low-to-high motions to incorporate plenty of air and leave the mixture light."
