|Egg Separation Station|
When I used the nested bowls to separate my eggs I separated them one at a time. I'd have provided a video but I haven't yet mastered holding a camera in my mouth while I use both hands. ;)
Placing the bowls at the edge of the sink, I cracked each egg on the outer bowl and then carefully poured the white into the space between the two bowls while I held the yolk back in half of the shell with two slightly-parted fingers to allow the whites to pass. When the white was completely drained I carefully poured each yolk into my hand and then gently placed it into the inner bowl. I've tried a few methods of separating eggs and this is the one that has worked best for me so far. It's also the tidiest method I've used. Everything is in its place. If you have a better method I'd be interested in trying it, but with this method I find that I no longer loathe separating eggs. I hope this clears things up. Now, on to the upgrade.
|The Rich and Creamy Before|
|The Light and Fluffy After|
|The New Twist|
Second, other changes that helped out were increasing eggs to eight, the nutmeg by 1/2 tablespoon, and switching the black pepper for white. I also nailed that "stiff Peak" skill for the eggs whites which noticeably improved the texture of soufflé. As I mentioned above, I'm still planning on messing around with the recipe and I'll report back with anything interesting.