Souffles

[minipie]

I really love souffles when I have them occasionally in restaurants but always been a bit scared to try one at home.

Are they hard to get right? Anyone have a foolproof recipe? top tips?

It's basically a thick white sauce that you stir egg yolks into, then fold the egg whites into the mixture. Cheese soufflé is easiest, just butter the dish well and cover the butter with grated Parmesan. I reckon on 75g butter to
50g plain flour with about 1/2 tsp mustard powder,100g cheese and 300ml milk to make the sauce, then use 3 large eggs, separated to make it into a soufflé. Bake for 30 minutes or so at 200c until risen and just golden brown on top. Serve immediately!

Thank you! How beaten do the egg whites need to be please? And is it true that I can't open the oven door? Our oven light has gone which makes it a bit more guess work-y...