A soufflé is not as tricky as you think – in essence, it's a cheese sauce with egg whites whipped into it. It may take a couple of attempts to achieve perfection, but have a go; even the mistakes will taste delicious. The trick is to work quickly once you have folded in the egg whites. Do this gently with a balloon whisk, so as not to knock the air out, and make sure you time the bake to perfection.

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Last updated by Natasha Lovell-Smith.

Top tips for cooking perfect eggs