Oh, those tricky and temperamental egg-whites!
Don't mix that batter too much!
What if your soufflé never rises? Tsk, tsk!
Or flops upon serving? (Gasp!)
Fear the Soufflé!
Those dreadful physical manifestations of a soufflé failure, a testament to derisory cooking skills, are enough to keep you far away from this truly scrumptious meal.
Contrary to its portrayal in popular media and culture, soufflé preparation is actually pretty simple; its really much more of a mental challenge than any kind of representation of culinary proclivity. A few tricks to assure success:
Use eggs that are at room temperature.
Be sure that when you separate the whites from yoke, no yoke sneaks into the white--this will prevent the whites from fluffing.
Use an electric whisk to beat the egg whites, in a very clean (and dry) bowl. Beat egg whites to a soft peak and a satin look.
When folding the egg whites into your Béchamel sauce, be gentle...
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