Classic French Gruyère Cheese Soufflé

Preheat the oven thoroughly before beginning. A fully heated, stable oven is critical to create the initial burst of steam that helps the soufflé rise.

Prepare the soufflé base first, ensuring all components are ready. Incorporate the egg yolks at the very end to keep the mixture smooth and prevent premature thickening.

In a clean, dry bowl, whip the egg whites until they reach the correct consistency—voluminous and glossy, with soft to medium peaks.

Gently fold the whipped egg whites into the base as the final step, using slow, careful motions to preserve as much air as possible.

Immediately transfer the mixture into the prepared soufflé dish and place it in the hot oven without delay.

Bake with stronger heat from below than above so the base sets firmly and supports the upward rise.

Do not open the oven door at any point during baking, as sudden temperature changes will cause the soufflé to collapse.

Bake for 45–60 minutes, depending on the size and depth of the dish, until puffed, golden, and set.

Serve immediately after removing from the oven, as the soufflé will naturally begin to deflate within minutes.