Souffles are for Pansies

Cocky, yes, and perhaps it was a bit of beginners luck, but how hard is it to follow directions? The real challenge will come when I start experimenting - oh the possibilities!

I had a little problem with the egg whites, which I'm blaming on a hand mixer that kept falling apart on me and I had to fish out the beater many times with my fingers - that should probably not happen - delicate work. The egg whites had a little water left at the bottom of the bowl, which I left in the bowl, but I probably lost an egg white which kept them from getting more lift int he final product. And I'm surprised at how quickly they cool, er fall...

cheese souffle in the oven:


Right before eating: