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A savoury soufflé is a thick white sauce, enriched with egg yolks, with flavourings added and whisked egg whites folded in to provide lift. Once mastered, soufflés become straightforward to make.
A correctly cooked omelette is pale, with a very small amount of underdone egg through the centre. This is known as ‘baveuse’.
Meringues are universally popular and they form the basis of many desserts, from pavlova to Îles flottantes (poached meringues floating in a pool of custard). There are three basic types of meringue: the Swiss meringue, the meringue cuite and Italian meringue.
Egg whites should usually be whisked just before you need to use them; once whisked they should not be left to sit for any length of time or they will separate and begin to collapse.