On 19 Dec 2006 17:30:52 -0800, "Dawn" >
wrote:
>
>Marcella Peek wrote:
>> In article . com>,
>
>The souffle recipe reminds me very much of my popover recipes, except
>for mixing the egg yolks and whites in separately.
>
The ingredients are similar, but what you do with them is *very*
different. The béchamel plus the whipping and folding of egg whites
is what makes it a soufflé. The uncut results look similar, but it
stops right there.

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