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Nothing means celebration like a soufflé. Every now and then, a special occasion calls for a truly spectacular dish. Nothing elicits excitement at the table as does a well prepared soufflé. Soufflés are elegant, airy, and full of flavor.
They are among the most dramatic dishes in the culinary repertoire, but are neither difficult nor complicated to make. In fact, soufflés are simple to make.
Cold soufflés can wait and come to the table when you and your guests are ready.
Hot soufflés require good timing. Once they have risen , they must be eaten without delay. So, mealtimes should be planned appropriately. There are more myths surrounding soufflés than any other food concoction created on this planet.
Have you ever observed restaurant menus? Even the finest food establisments rarely feature any kind of soufflés.
Occasionally, there may be a dessert soufflé as special of the day. Since most of the finest restaurants in the world won't serve you a soufflé, here, you have the most compelling opportunity to celebrate, and gloat. Let's clear the smoke surrounding any soufflé. With the right recipe, soufflés don't fall or flop before they reach the table.

The science of a soufflé is relatively simple:
The egg whites uncoil their spiral-shaped proteins as they are beaten; these proteins latch onto one another and create a microscopic web of trapped air bubbles. When the soufflé batter is heated in the oven, the air bubbles expand and give the soufflé its almost gravity-defying structure. Once it is out of the oven, you have only a few minutes to impress the people at your table before the air bubbles contract.