Souffles are always considered fiddle to make but they really are quiet simple, as long as you follow a few rules. You will need a clean and dry stainless steel or glass bowl to whisk the egg whites in and a stainless steel spoon or plastic spatula to fold the egg whites with the base mixture. A collar of doubled greaseproof paper, baking paper or foil can be placed around the souffle dish, secured with string will help it rise but is not necessary. For the best results eggs should be 5-6 days old. The stiff egg whites are best folded in when the base mixture is still warm (not hot). Souffles are often bland because egg whites make up the main ingredient, so the base flavour needs to be quiet rich. Make sure that the oven has been preheated to the required temperature. Finally it is very important to serve the souffles as soon as they are ready as they will quickly lose their volume.