I expected to fail. I had a backup dinner planned for when I did fail. I expected my soufflés to fall.
|The soufflés before going in the oven.|
|Right after coming out of the oven.|
One thing that I did that really helped me was measuring out all of my ingredients before starting. I very rarely do this; I'm lucky if I think to get all the ingredients out beforehand usually. This proved to be extremely helpful, and I might start doing it more frequently for other recipes.
I think the most difficult thing in making these was the egg whites. Every thing else was just paying attention to making sure you're following directions. I almost went too far with my egg whites, and was quite worried that I had overdone them. But I didn't.
Oh, and don't open the oven door. The sudden change in temperature is a common reason for soufflés falling. It took some serious willpower to not open the door.