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Thread Starter 

OK, I know some folks like to put their soufflés together and then, with plastic wrap, cover and pop in the freezer. Question, is that THE best way to do make ahead and bake?  I wonder if I had egg white together, whip them and set them aside. I KNOW as time passes the eggs will lose the power. My question is, once whipped and allowed to rest for any time frame, will they still yield the best heights if rewhipped?