Creating the perfect egg soufflé is a straightforward process if you follow these steps:

1. Preheat your oven to 375°F (190°C). Grease a medium-sized soufflé dish with butter.
2. Separate the eggs: Carefully separate the egg whites and yolks into two different bowls.
3. Mix the yolks: In the bowl with the yolks, whisk together the yolks, milk, salt, pepper, garlic powder, and cheese until smooth.
4. Beat the egg whites: In the separate bowl with the egg whites, use a mixer to beat the whites until stiff peaks form.
5. Fold in the yolk mixture: Gently fold about one-third of the beaten egg whites into the egg yolk mixture until combined. Be careful not to deflate the whites.
6. Incorporate the rest of the whites: Slowly fold in the remaining egg whites until just incorporated. It’s fine if some white streaks remain; this helps keep the soufflé airy.
7. Add herbs: Fold in the chopped herbs if desired, adding both flavor and color.
8. Pour into the dish: Transfer the mixture into the prepared soufflé dish, smoothing the top evenly.
9. Bake: Place the soufflé in the preheated oven and bake for 20-25 minutes, or until puffed and golden brown.
10. Serve immediately: The soufflé will start to fall as it cools, so serve it right out of the oven for the best texture.

By following these steps, you’ll create an egg soufflé that is as delicious as it is impressive!