According to La Varenne Practique (a timeless masterwork you should consider owning if learning more about classic French cooking appeals), there are only a few critical points to perfecting a souffle: a base of the right consistency, stiff egg whites, and the careful folding of the base and the beaten whites. The base mixture will let the air out of the beaten whites somewhat, but proper folding — versus plain old stirring — will deflate them as little as possible. The following basic techniques and steps are relevant whether you are making a savory or sweet souffle.

Photography by Laura Agra