I bit.

I'd put off making a soufflé for years as I'd hoped to try a good one before attempting it. It's a dish that has kept eluding me. I was in Spain last time I ordered a suflé de limon and instead of a light, airy, lemony cloud of scrumptiosness I got a horrible sickly sweet Italian style meringue (what I would generally call a 'tarta merengada' or 'tarta de merengue') and a side dollop of 'education' by a South American waiter who repeatedly insisted in patronising terms that this is what souffles are (I'm sure he chuckled about my ignorance later to colleagues, friends and family ).

Anyway, now that I have an Airfryer which means nearly instant warm up times for what is effectively a small oven I tried this recipe with some aged gouda I had to hand and used small ramekins (a 2 egg recipe for three portions.)

They took 15 minutes in the oven, so just under 25 minutes from start to finish.

Glorious! Our two year old was particularly fond of her soufflé and wolfed it down as soon as it was cool enough.

Verdict: easier than poaching an egg (it took many, many attempts for me to get to a point where I'm usually happy with my poached and boiled eggs, soufflé was perfect on first attempt - and I don't think it was a fluke)

Thanks!