I always clean my handguns before I make a soufflé.
The soufflé is one of the more mysterious recipes in the French oeuvre. This "simple white sauce", as sneff disarmingly terms it, through the expansion of trapped air alone, is made to rise like a top hat. It takes something like faith on the part of the would-be chef.
In a kinder and gentler world, recipes for soufflé, indeed any recipe that utilizes beaten egg whites for rising, would be prefaced by a disclaimer, similar to the following:
WARNING: Do not attempt the following recipe if feeling anxious, nervous, dizzy, or drowsy. Avoid alcoholic beverages or testosterone while making this recipe. Exhale your ego. Under no circumstances should you rely upon a soufflé when love is on the line.