Do so by inserting a knife blade into the center. If it comes out moist and clean, the souffle should be ready. Otherwise, slide it back into the oven, and bake it an additional 10 minutes. Repeat the checking procedure. Don't be in a hurry when removing the collar.
Hasty action can cause the souffle to fall prematurely.
Don't have the base sauce too hot when egg whites are folded into it. Don't open and close the oven door too aggressively. Copyright Southern Progress Corporation, 2000. All rights reserved.