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when eggs are cold. The sauce mixture needs to be gently folded into the stiffly beaten egg whites, lifting up and over in high strokes, so as to maintain egg white volume and ensure a light airy souffle.
The mixture needs to be poured at once into a souffle dish. There seems to be some controversy as to whether to grease the souffle dish or not. Follow the directions of the recipe being used - if it calls for the dish to be greased, do so; if it does not call for the dish to be greased, leave it ungreased.
For best results, souffles need to be baked in a slow or moderately
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