Somebody please tell me I’m not the first to crack this joke.
A cheese souffle is basically egg whites whipped into a stiff-peak frenzy and carefully folded into a cheesy, creamy sauce with egg yolks. It’s baked in the sort of dish that forces the entire mixture upwards.
Call it magical. Call it difficult. Call it old-fashioned. Call it a pain-in-the-butt. Whatever you call it, you’re probably right. But it’s still delicious.