Probably the scariest thing about making a soufflé is folding in the egg whites.  You just finish beating the egg whites to get all this air into them, and then you have to take this fragile fluffy cloud and fold it into some really dense heavy stuff (your soufflé base), and you're cautioned that if you do it wrong, your soufflé won't rise and you'll have an ugly mess on you hands (or, more importantly, in your dish!)


The trick to folding in your whites is to first lighten your soufflé base.  Take about 1/3 of your egg whites, dump it into your soufflé base and stir (yep, stir, don't fold, yet).  This makes the base much lighter, and when you add the remaining egg whites, it makes folding them in much easier.

And here are a few more soufflé tips that I found at the Delicous Magazine website:
  • Preheat your baking sheet or tray – this heats the base of the soufflés so they start rising as soon as you put them in the oven.
  • Resist the temptation to open the oven door to check on your soufflé. If you have to look, open the oven door a crack and take a really quick peek.
  • To check your soufflé is cooked, give the dish a small shove – the soufflé should have a very slight wobble to it.
  • The ideal soufflé should have a center that is still tiny bit gooey.