After all, it's just a bunch of eggs--isn't it?
I have to admit, when anyone says the word "souffle" I quake a little bit inside. From what I've heard it can be a pretty tough nut to crack--the kind of food that likes to silently laugh at the cook as it refuses to rise.
I am proud to say that, though Audrey Hepburn's souffle did not rise in Sabrina, and many a cook has been brought to tears by sheer irritation, I am going to go for it. This weekend, I am going to tackle the puffy monster.
Let you know how it turns out.
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