While soufflés have a reputation for being challenging to make, following a few simple techniques can deliver you a beautiful soufflé each time. This is one of those recipes that encourages the exact right kitchen tools for an accurate result. In case you were thinking about getting rid of that old wooden spoon, think again!

1. Start with a spotlessly clean bowl and balloon whisk (an electric mixer with a whisk will work too)
2. If you don’t have a copper bowl, a pinch of cream of tartar is the secret ingredient to stabilize the egg white foam
3. Use a rubber spatula to fold (sweeping over & under motion) the egg whites into the soufflé base. Your goal is to keep the egg whites as puffy as possible