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.
I say adjust the crustiness rubbing the soufflés against your dad. All your descriptions include how crusty he is.
Well, it could work…
Michael
Dave your souffle looks beautiful. Thanks for the tip to making a great souffle.
Blessings,
Marlene
Looks Absolutely Delicious!
Chef Dave has struck again!
Best wishes,
Michelle