"notbob" > wrote in message
...
> On 2014-07-07, Dave Smith > wrote:
>
>> If it helps your problem as all.... the whites are whipped up to make
>> souffles light and air, but the yolks are also used to give it the rich
>> flavour.
>
> Sorry, Dave, but no food has ever been made richer by adding air.


He did say the whites make it light and airy and the yolks richer. Which it
does. But without eggs at all your souffle making experience will be pretty
dismal.



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