Rising to the occasion

The thought of making a souffle puts the fear of god into me. It's a blind date moment. It's nothing like riding a horse.
Apparently there are secrets. From Michel Roux, whose restaurant, Waterside Inn, just outside London, has had three Michelin stars for 22 years:
- Egg whites that have been frozen and defrosted hold better than really fresh ones, and so give a fluffier souffle.
- Use a whisk rather than a wooden spoon when cooking the flour into the butter for your roux as the whisk gets into the corners of the saucepan better.
Michel Roux, could you just do it for me?