cook the perfect Soufflé

From what I can tell, a perfect souffle is mostly a matter of carefully beaten and folded egg whites. Combined of course, with special cheeses or fresh herbs or vanilla beans. But I’m intimidated. I need some ramekins. I need more confidence. I think success in this area will be mostly an indicator of self-confidence in general.

I’m not even that partial to Soufflés. I do feel, however, that it would be a major boost to my self-confidence to know that at any minute I could whip up a painfully fluffy mess of eggs and cream. What is academic failure in comparision to culinary brillance? How could an inability to commit outweight an airy yet substantial emulsion of lobster and Gruyere?

In other words, I believe that perfect Soufflé makers avoid the emotional pitfalls mere mortals are so prone to. And I’d like that.