Making a soufflé should be a pleasure and ultimately rewarding, but if the idea fills you with dread, here are a few hints for success. The egg whites should be neither too fresh or too cold, or they will not rise very well. I use the whites of medium eggs; if you are unsure of the size, check the volume (see Facts about eggs). Don’t use a plastic bowl for whisking as plastic retains grease, the enemy of egg whites. Once the whites are half-whisked, add a pinch of salt for savoury soufflés or a little sugar for sweet ones; this will help to maintain their volume. When you fold in the whites, make sure the mixture is hot or warm, never cold or you won’t be able to incorporate the whites evenly without overworking. Finally, when the soufflé is in the oven, don’t keep opening the door every few minutes – soufflés detest draughts and are likely to collapse!