tried to make souffle as an experiment for a dinner i'm hosting wednesday. it didn't go horribly wrong, but it was insufficiently airy, and tasted a bit too much like egg. i know this is a funny thing to say since souffle is mostly egg, but all good specimens i've had have not been reminiscent of it at all. anyway, i gave it a C+, and commanded the housemates to eat the rest of it, and will probably stick with poached pears and creme fraiche for dessert (or something similar that i can't bollix up). alternatively, hints and tips from those in the know are welcome.