SOUFFLE MAKING
Making a souffle is not that complicated as people tend to believe. It's all about beating the egg whites to a right consistency, without any contamination of fat that would destroy the fragile bubble network of the souffle. So, in a really clean bowl, whisk the egg whites and sugar to stiff peak that is still smooth, so the foam contains lots of tiny air pockets. The more of these you have in your foam the higher the lift will be on the souffle. Now, anything that you add to the souffle for flavoring should have a thick texture. This will help stabilize the risen souffle and it will therefore not collapse that much. So - correctly beaten egg white and correctly made flavoring are the keys.
Another point to remember is to grease the mould thoroughly with butter so that the egg proteins don't stick too much to the walls of the mould, thus preventing the even rise. Also, for the same reason, clean up any souffle mix from the rims of the mould.