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.

[Desiderata]

Very funny!

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

[Othersideofthechannel]

Aha what? Wrong carrots?

[Desiderata]

Aha!

[Othersideofthechannel]

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!

[Othersideofthechannel]

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

[Desiderata]

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

[Othersideofthechannel]

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?

[Desiderata]

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.