This was fun. I finally got a soufflé to rise. Sometimes cooking takes a little science. I have found that a lot of cooking seems to be based on lore, not science. Case in point, egg whites in a soufflé.
After failing a half dozen times, I looked up what is actually going on when a souffle is rising. Turns out that the egg whites need to have enough air in them to expand the mixture and the base needs protein to stabilize it so it won’t deflate. Who knew?