Is my souffle rising enough?
I've made this souffle twice now and both times, it did rise, but not as much as I expected. Could I be doing it wrong? I left the eggs at room temperature for 8ish hours; they got to the shaving cream stage before I folded them. I thought I was careful to fold them in, but maybe I wasn't careful enough?
Since all souffles fall 5-10 minutes after coming out of the oven, how do you distinguish that from a failed souffle?
This is the recipe I used.