How to avoid a flop please!

No advice but looking on with interest

Follow the recipé very carefully!

Have you got an oven thermometer? You could check to see if your oven gets to the correct temperature, they're not infallible.
Don't overbeat egg whites and treat gently when folding in!
Don't open the oven door before time.

I've only made one once, years ago, and it was fine, but it was a large one.

Rub your little finger arond the top to make a small "dip" on the outside rim immediately before putting in oven.

Butter the inside and then use a dry ingredient - e.g. caster sugar for sweet, parmesan for savoury.

As above - an open oven door is a souffle's worst enemy.

Don't be afraid - just got for it!

Twice baked recipes are always safer.

I beg your pudding! 😶

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Thank you for the tips on here.
I don't think I'll be auditioning for Masterchef anytime soon! The soufflés didn't really rise properly, and inside they were like scrambled egg! 🙈
Luckily I had plenty of ice cream in the freezer instead.
Back to the drawing board.

Do exactly what Delia Smith says.

Try the oven thermometer - your oven may be hotter than you think!!

I've seen souffles on Masterchef that were like scrambled egg so I think practice makes perfect. Delia Smith is the oracle.

The main thing is not to panic. I just follow the recipe and they work.

Don't give up!

Oven too hot - see Allira's post above

Over or underwhipped egg whites - find a You Tube where you can see the texture of the egg whites

Folding in too vigorously

But I would go for the oven too hot option first, What temp did you cook them on?

Thanks for the encouragement.
The temperature was 200 degrees in a fan oven, so that might be the cause.

I make cheese souffle regularly but make a big one. Works well