They say 'third time's a charm.' Probably that is why it took me a three trials to get the souffles right. After the first two trials I had given up but all the FFwD posts kept nagging me to try one more time.... and look I got it right this time :)
I almost followed Dorie's instructions... just that I used Swiss Cheese and not Muenster for that is all I had in hand. Also I whipped up two third of the recipe. Since I did not have a lot of time to cool the bechamel before adding in the egg whites, I simply let the bechamel sauce rest while I was beating the egg whites and soon after folded in the egg whites. The souffles rose in 17-18 minutes. I let it stay in the oven for another couple of minutes and then took it out.
The tops had browned nicely and the souffles was light, fluffy and cotton soft. Though my husband really liked it and was more than happy to eat off most of the toddlers portion, like my toddler I did not enjoy it too much. I found it a bit bland and after a while slightly boring. I blame the Swiss Cheese for it and plan to try this recipe again with a tastier variety of cheese. Also since the souffle was an impulsive inclusion for dinner i had not prepared the recommended tomato pepper salad to go with it. I guess the souffle would have tasted less flat had I accompanied it with a perky salad. Anyway the texture was impressive and I plan to make it again soon with better cheese and a salad by the side and probably serve for lunch.