Oh, absolutely—every souffle, like a grand opening, is all about that sweet spot of timing, a quiet crescendo of batter, and a sprinkle of guts to pull it off. Just imagine the oven as the spotlight, the whisk as your script, and the finished dish as the thunderous applause. Both demand a perfect rhythm, and if you’re too slow you lose the lift, if you’re too hasty you collapse. So, whisk with confidence, trust your instincts, and let that souffle rise like a standing ovation.