why didn't my soufflé rise?

[Othersideofthechannel]

This is the first time a soufflé has not risen for me.
There was definitely no yolk mixed in with the whites.
Any ideas?
Last week it worked perfectly so I don't think it is the oven.

Souffles have been a vexing little dish for as long as I can remember, especially amongst practiced, experienced cooks.

I can only conclude that some eggs just don't work. They're all different, after all.

The egg whites were quite stiff so I think they were ok.
Possibly over zealous folding. When it hasn't been perfect in the past it has been the opposite problem ie not very well mixed. So perhaps I over compensated.
Also the recipe specifies using a metal spoon to fold in and I used a wooden one just because it was nearest to hand. Could that really make a difference?

When it comes to souffles, scratching your arse at the wrong moment makes a difference

Desi, serves me right for getting the eggs from the supermarket rather than from my aged neighbour (couldn't face the boring chat )

It was carrot so actually quite nice tasting completely flat, carrot purée enriched with eggs and cheese. But not very impressive looking!

Having cheese on toast tonight!

Aha!

Aha what? Wrong carrots?

Very funny!

If you want a good souffle, it looks like you're going to have to brave the neighbour in future