You seem to be underestimating how much of a part the small amount of starch plays when it comes to texture, succulence and flavour.
It doesn't taste anything like meringue -where egg is beaten with sugar and baked nor is it like a whipped omelet (with or without the yolk).
I'd put off eating one for years as I didn't want a mediocre version to be a defining first experience and leave me prejudiced against this classic dish in the way you became after your disaster.
I've already made it a second time - makes a nice change from eggy bread for breakfast - and am so pleased I finally tackled my souffle virginity.

ILuvParis - if you come across a kickass chocolate souffle do please post the recipe here. I've made my fair share of moelleux and fondants but am always vaguely disappointed with them. I suspect the chocolate dessert of my dreams is actually a souffle with a chocolate sauce poured into the middle.