If you caught the premier episode of Season 4 Top Chef, you saw the catastrophe that was the soufflé. Two seemingly experienced chefs were given the task to create this egg classic high-rise. One choose sweet, the other savory, both failed. Is a soufflé really that difficult? It can be, but if you have the right technique paired with the right ingredients, you can easily master this often daunting dish.

Soufflés are notoriously hard to perfect, and for good reason. There is the chance of them being too dense or failing to rise – or if they do rise, falling flat before service. However, you don’t need years of French training to make a perfectly delicious and presentable soufflé. Here are a few soufflé tips from Personal Chef Michele Thompson, MS to make your egg high-rise a reality.

Get hints and a recipe: The art of soufflé| Sheknows.com