8 Tips to Make A Good Souffle

Today I'm am going to tell you 8 tips to make a good souffle. The  first time I made a souffle it didn't rise and it also caved in. here are the tips to make a good souffle.

1: Add an acid.
Adding an acid like cream of tarter should give you egg whites more stability.

2: Use room temperature eggs.
Using room temperature eggs will make the whites  easier to whip whereas cold eggs will be harder to whip.

3: Don't drop your bowl of egg whites on the floor.
When I made my souffle my mom dropped my bowl of egg whites on the floor and a lot of air got knocked out of them.

4: Don't use greasy equipment.
If any of your equipment has any grease on it wash it or your souffle wont rise very well.

5: Don't overfold.
Only fold until it is just incorporated. If you fold it longer you will eliminate most of the air.

6: Use a ceramic souffle dish.
When you are making a souffle it is important to use a souffle dish. If you use glass or metal it will probably stick.

7: Use the bottom oven rack.
If you cook your souffle on the bottom oven rack it will most likely rise better.

8: Don't open the oven door.
If you open the oven door when your souffle is cooking it will fall even if you only open it a little.
  

Hopefully your souffle doesn't turn out like this.