Learn why a soufflé collapses when you go to YouTube and search for “Quantum Foam” to view the Good Eats episode on souffles for a complete tutorial. Here’s some tips.
Use the right container for bakingThe best baking dish is a round ceramic one which will radiate the heat slowly and evenly into the souffle, so that the eggs don’t set too soon or too late.
It needs something to climb.Your souffle needs something to grab onto so it can rise properly. Use room-temperature butter to lightly coat the sides of your baking dish, then spread a rough-textured ingredient over the butter, such as grated cheese for a savory souffle, or cocoa powder for a sweet one. Then cover with plastic wrap and stick the dish the freezer for 5 minutes.
Be careful with your eggsOver-whipping or under-whipping the eggs can cause problems.
Oh, and everything everyone else has said so far about keeping it warm is right. Never open the oven door while it’s cooking.