Perfect Soufflés

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There is a secret to making the perfect soufflé and judging by most of the cookbooks I’ve read, few chefs are passing it on.

Nearly all recipes tell you to add the whipped egg whites to the filling and fold it in. Follow me for a fluffy result every time: first add a tablespoon of whipped white to the filling and mix lightly.

Then, and this is the trick, add the filling to the egg whites and fold it in – not the other way around.

Why does this always work? Who cares – it just does.