Caramelized Shallot & Sage Soufflé

Chef Ian's top tips for a perfect soufflé • "I always separate eggs when they're really cold, so the yolk is firm. Cup your palm and crack the egg into your hand. Let the egg white drip through your fingers into a bowl and transfer the yolks to a separate bowl. Allow the eggs to come to room temperature before starting your recipe." • "Be patient and go slowly when adding the roux to the yolks so you don't cook the eggs. This is a key step and a potential danger zone. You can use a mixing cup with a spout to make pouring a little easier." • "You need to fold egg whites into the mixture gradually. I like to divide the egg whites into four with a wooden spoon and then add them in four batches. It's also important not to overstir the mixture at this point." • "You can use an electric mixer, but when you do it by hand you can feel the whites getting firmer, which prevents you from overmixing." • "You can use a thermometer to check if your soufflé is ready, just be gentle so it doesn't deflate. When the temperature reaches 165°F (64°C), the eggs are cooked and the dish is ready."