Reviewed: Feb. 27, 2008

Great recipe. I bought egg whites so I wouldn't have all those yolks laying around. Will make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Wendy Martin

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 10, 2008

Maybe its because I am not used to savory souffles but my goodness, this was a huge disappointment. The end result is very pretty and fluffy but that's...about it. It's a fluffy, crusty mass of tastelessness. Needs more seasoning or something, I think. The only 1 tsp of salt and pepper did not go very far at all. I felt like I was eating foam.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SmerkyGrl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2008

well...I have never made a souffle...but...I was game to try. I had high hopes for it whilst in the oven...it was high and fluffy...but as soon as I took it out it fell. Then I found the texture to be a little wattery. I guess I messed it up. However, it still tasted good. I didn't have cream of tartar...maybe that is what messed me up.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Vicki

Cooking Level: Expert

Home Town: Cleburne, Texas, USA

Living In: Burleson, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2008

This turned out amazing! I was suprised since I have never made a souffle before. I made it for dinner but would taste good for breakfast too. My 4 yr. old sister liked it so much she asked me to make this for her Birthday! Thanks for the great recipe. Esther

Was this review helpful? [ YES ]
2 users found this review helpful