Soufflé is one of those French recipes that has simple ingredients, but can be difficult to master. Made from a base of eggs, flour, butter and milk, this baked dish can be combined with various other ingredients to be served as both savoury or sweet. But the rising cloud of the soufflé isn’t always so easy to achieve. Here are some tips for trying this French recipe at home:

1. Room-temp eggs:It’s harder to whip cold egg whites into peaks, so make sure they are fresh and at room temperature.
2. Add some acid: If you’re having trouble whipping your eggs, add some lemon juice or cream of tartar to help build the structure of the mixture.
3. Clean up: Except for your greased French soufflé dishes, make sure all of your equipment is clean and oil-free. Greasy kitchen tools can cause the soufflé to collapse.
4. Don't whip: When combining the egg whites into the base mixture, don’t whip them too aggressively. Gently fold in the eggs until the streaks of white just disappear.
5. No peeking: While baking in the oven, a rise or fall in temperature can affect the texture of a soufflé. So keep the oven door shut and use the bottom rack to achieve the best lift.