I've never made a souffle. Bought a souffle dish a few years ago but still never made a souffle. We live most of the year at 6500' elevation and I wasn't about to lose my souffle virginity with altitude being a factor (not the kind of Mile High Club I'd be interested in!) So now I'm at about 1000' elevation and I'm ready. I've found a lot of souffle recipes here but most don't seem to be from 'hounds themselves. Does anyone have one that they really like? I have ZERO interest in dessert souffles and also want to do one large one, not individual ones. Any special tips would be appreciated also. I've waited a very long time to do this and only since immersing myself (way too much) in CH do I think I might be ready. Hey, I can make pasta dough now which I couldn't until recently. Any help will be SO appreciated. Thanks all.