• It’s really important to make sure the oven shelves are in the right position for cooking soufflés. It’s much easier to relocate shelves while the oven is cold; they expand when they’re hot. • Check the oven shelves are the right way around and the right way up. Most oven shelves I sneak-a-peek at in other people’s kitchens are wrongly positioned. Oven shelves have a “stop” position to prevent things sliding off the shelf. Test for that and you will have sorted out the shelves. • Handle the folding-in of the egg whites gently and the rest is easy. • Make sure the diners are seated ready to eat. Quickly take the sugared soufflés to the table ready to be served with a dollop of cream.