Serve with a whole wheat roll and fresh fruit to round out the meal.
Creating the Perfect Egg White Foam
A stable egg white foam is a must for making soufflés. The fat contained in egg yolks will interfere with the formation of the egg white foam, so be very careful when separating the eggs. It is a good idea to separate the eggs one at a time, pouring the clean egg white into your larger bowl for beating. It is easier to separate egg whites from the yolks when the eggs are cold. Gentle folding is the key to maintaining the volume of the egg white foam.
How to Tell When the Soufflé is Done
Never open the oven door while the soufflé is baking unless you think it is done. A soufflé is done when the top is golden or feels firm to the touch and the soufflé jiggles only slightly when gently shaken.