Let me just start by saying that I know zip about cooking and/or eggs. I went to the store to buy eggs for this thing, and figured, hey I'll just get the jumbo size (the idea being that bigger is, naturally, better). Then I proceeded to construct the souffle following the directions to the letter. As it was baking, I finally got around to reading other people's reviews of it. Oh, a lot of people like it. But everyone who did changed the recipe. "Six jumbo eggs were all I needed. Heck, four or five would suit you just fine." As I'm reading through these the thought staring me in the face is "My souffle is going to suck." As serendipity would have it, it did not in fact suck. It was actually quite good. My company was pleased with it. I have seen others here say that it was too gooey or some such. I did not find that to be the case. It was warm and soft for breakfast. Later in the day we ate it cold and it was great---very much like a cheese danish. How versatile! From breakfast to dessert. And the moral of the story is: Leap before you look. Thank you.
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Let me just start by saying that I know zip about cooking and/or eggs. I went to the store to...