Souffle Success

This is the way a souffle should look.

My Sweet Lady wife says it is because last time the eggs may have been a little stale. I say it is because I set the oven 25 degrees lower this time, preventing the crust from getting too brown before the rest had a chance to rise.

Who knows?

I should try to remember to fix more souffles. They are incredibly easy.

Comments

[Michael Goodman]

I say adjust the crustiness rubbing the soufflés against your dad. All your descriptions include how crusty he is.

Well, it could work...

Michael

[Marlene Sumpter]

Dave your souffle looks beautiful. Thanks for the tip to making a great souffle.

Blessings,
Marlene

[Michelle]

Looks Absolutely Delicious!

Chef Dave has struck again!

Best wishes,
Michelle