My Beautiful Souffle

After visiting Rise several weeks ago and eating my first souffle...

...I then decided to attempt to make my own.

I found a few recipes, and chose the one with the least ingredients, which in my opinion, is usually the way to go.  (This applies not just to recipes, but to life in general, I think!)  I didn't have the proper souffle cooking dish, but who cares?  I instead used some little casserole dish I had.

I get that the restaurant is called Rise because souffles rise.  But I had no idea just how much they rise until I looked in my oven and mine was reaching such great heights that it nearly touched the heating coils in the oven.  So I had to move it to a lower rack in the oven.

After I moved it down, and it had risen about 6 inches, it started to lean very far over to one side. My little leaning Tower of Pisa souffle~ So European!

Once I took it out of the oven, out of the dish, and removed the foil (which had totally stuck to my souffle because although I greased up the dish for non-sticking purposes, I completely forgot to do that to the foil) my souffle didn't look much like the one at Rise.

But suprisingly, it tasted pretty similar.  Super yummy.

My first souffle.
It was beautiful to me.

That which is striking and beautiful is not always good, but that which is good is always beautiful.  ~Ninon de L'Enclos