Wayne Boatwright wrote:

>
>
> I have never actually made a souffle. I'd like to learn!
>

I was intimidated by them until I became more familiar with white sauces
and realized that was the basic building block to which you added
flavour, egg yolks and beaten eggs.

1. Make a white sauce
2. Use something to flavor it
3. Stir in beaten eggs
4. Fold in beaten egg whites and cook