Perfect soufflé’s may seem like a myth, but its really all a question of timing. Basically a combination of egg whites and simple ingredients, once you get the technique down pat, you will be able to amaze your friends and family.
Use an electric mixer for the eggs, making sure the beaters are completely clean and dry. Blenders do not work well for beating egg whites. Your egg whites should be a stiff-white-peak consistency. Be careful not to overbeat them as once they reach the soft peak stage or they will stiffen very quickly. If the egg whites begin to look dull, they are overbeaten and you will need to start over.
Add all your ingredients into the sauce before you fold the sauce into the egg whites. Since there is a wide variety of soufflé's available, the ingredients that you can include vary widely as well. For a savory soufflé, additions like bacon pieces, thin cooked vermicelli and chopped spinach or kale make wonderful accents with cheeses such as Parmesan, sharp cheddar or goat cheese. For a desert type soufflé, chocolate is always a favorite however great combinations of mangoes and peach, or lemon can end the dinner on a lighter note.