Yeah, I did forget to mention the taste — that’s what I get for posting at 1am! Truth be told, I’m not a big souffle fan — usually I find them too dry and not very flavorful. What made this one work for me was the fact that it was small (so less opportunity to get too dry) and that it had that great sprig of oregano on top. The key was to scoop out the egg with the sprig in the middle of the spoon and just enjoy all that herby goodness! Also, I am eternally grateful for goat cheese, as I can actually eat it, and I love the flavor. If anything, I would have wanted more goat cheese in my souffle!

For making the eggs stay upright we put a handful of uncooked rice in the bottom of each muffin cup in the tin (you can see the rice in the picture where Chopper is pouring the souffle mixture into the egg.) The Turkish coffee cups were small and round enough that the eggs stood on their own. (Big relief there!)

We don’t have an egg topper, so Dave just used a regular serrated knife to cut the eggs, and then I trimmed some of the irregularities with scissors. They weren’t at all perfect, but they worked. Some day, in the distant future, I will master this art the way Chef Sakai has! :-)

I don’t know what an egg topper is- I’ve only wacked eggs with the edge of a knife.