Oh was it good. I checked after 20 mn and it was poofed, but reallyreally dark brown almost burnt on top, so I put a square of tinfoil over it for the last 10 mn. Prolly shoulda checked at 15 mn.

The butter-parm dusting turned into a side-and-botton crust of deliciousness. I used salted butter so it was fine with salt only in the egg part, I had wondered.

It unpoofed as I ate it like all good soufflés.

There was a smidge of liquid underneath that softened the parmy crust, but it wasn't more than could be sopped up by the bites of soufflé, which had been another worry.

I am enjoying using so much math, too! This one was arithmeticked from here.