Do take care when separating the eggs. Use cold eggs and crack them on a flat surface: if you do it on an edge, you'll get more "shell shatter." Holding an eggshell half in each hand, transfer the yolk from shell to shell while letting the white fall into a small bowl. Put the yolk in a second bowl. Transfer the clean egg white to a larger bowl.

Don't beat or stir to incorporate the beaten egg whites; do fold them in. Cut a rubber spatula down into the middle of the bowl and scrape across the bottom and out to the side. Then rotate the bowl a quarter turn and repeat the action. Fold gently to avoid deflating the whites, but thoroughly combine them with the base. As your soufflé bakes, the air pockets will expand even more, making the crust rise beautifully.

Don't open the oven while the soufflé bakes. The cold air from your kitchen might deflate it.

Do make sure everyone is nearby when the soufflé comes out of the oven, so they can see how puffy and dramatic it looks. And don't worry: although your soufflé will fall slightly as it cools, it will still taste delicious.

1. Egg whites are a stretchy liquid protein, and they'll trap air that's beaten into them -- so long as there is no yolk or other fat mixed in. Make sure that your egg-white bowl and beaters are squeaky clean and dry, and that the egg whites are at room temperature. Start your electric mixer on low speed, to stretch out the protein gently.
2. As the whites expand, gradually increase the speed of the mixer. When the whites hold soft, droopy peaks, add the sugar and continue to beat on medium-high speed.
3. When the whites are stiff but still glossy, they're ready (A). To check, lift the beaters out of the bowl: the whites should hold nice firm peaks -- not ones that droop (B). Don't overbeat them or the whites will "break" (C) and result in a deflated soufflé.