Souffle-making questions: Convection? Room-temperature eggs?
In several days I'm going to make my first-ever souffles. I hear they're not that difficult to make, as long as you chain your guests to their seats beforehand, you don't peek in the oven, etc.etc.
My two questions to you experienced cooks are:
1) Should I use the convection function in my oven to help the souffles rise, or would the "wind" be too violent?
2) Should the eggs be cold, or at room temperature?
Thanks very much for any advice you can offer.