With an electric beater, whip egg whites until they form soft peaks (not completely stiff). Add a pinch of salt.
Lightly fold in half the egg whites and gently mix with a plastic spatula or large spoon.
Add the other half of the egg whites and lightly fold again with the plastic spatula or large spoon.
Fill ¾ of the way to the top of 6 individual round 4.25" diameter x 2" height ramekins or one large 9"x12" baking dish to hold all like a cake.
Partially fill a baking tray with boiling water and lay filled ramekins or pan on it. (The steam from this will help retain moisture in the soufflé/s.)
Bake at 400°F for 12 minutes. Then lower temperature to 350°F and bake for another 15 minutes. Check to see if done or almost done. Do not open oven door. Check by turning on oven light and peeking in. Souffle is done when puffed up and brown on top. If not ready, continue cooking and checking at 5-minute intervals. Actual time for doneness depends on the oven. When removing from oven, be careful not to burn your hand on ramekins or pan, and don't let boiling water in tray splash on you. I've been known to burn myself both ways.
Souffle will deflate after removal from oven, but that's normal.