Souffle

Step 1

Tips:
1. Eggs should be at room temperature. Generally takes 2-3 hours to bring an egg to room temperature. Leave out overnight or place them in a warm water bath for 5 minutes if you do not have a few hours to leave them out prior to cooking.
2. Add cream of tartar to the egg white before whipping. Use 1/8 tsp for 3-4 egg whites.
3. Whisk in 1/3 to 1/4 of the whites before gently folding in the rest of the egg whites.
4. Butter the souffle dish and sprinkle it with parmesan cheese to increase the height of the rise.
5. Run a knife circumferentially in a circle a few inches from the inner edge of the dish to help create an even rise.
6. Don't open the oven while cooking.