Gruyere and herb soufflé

So when you have fresh eggs, make the most of them, I say. What better way to celebrate the humble egg and fresh spring herbs than by the spectacular satisfaction of the vertiginous triumph of the soufflé. Crusty on the outside, creamy soft and foamy on the inside. There are two important factors to the soufflé: heat and air. The air goes inside, the heat goes outside and makes the air trapped in