Read your souffle recipe. Then, read it again
Measure and weigh all the ingredients before you start cooking
Make sure all the equipment you are using is scrupliously clean and grease free
Ensure all your ingredients, especially the eggs, are at room temperature. Do not use cold eggs
Prepare and grease soufflé dishes, either large or individual ones, before you start making the soufflé mixture
Preheat the oven, so once the soufflé is made and in the dish it can go directly into the oven
Be warned. It is not an “Old Wives Tale” that opening the door while a soufflé is cooking can cause it to sink, it is true
Don’t start to cook unless you know you can serve it directly to the table. within no time, a souffle will slowly start to sink. If you want to show-off
Work quickly and calmly, and most of all have fun; there’s no greater joy than cooking for oneself, family or friends
traleeculinarygangsters 