[phatch]

I've seen two copycat recipes for this on the web. One is more quiche-like using a par-scrambled egg ( for lack of any other term that occurs to me) with some added cream and milk. This is purported to be the TopSecretRecipes version but it seems out of character for Todd Wilbur in my experience. The other uses whipped egg whites, then folding in the yolks and solids. Maybe the yolks need a little cream in the whipped version to stand in for the bechamel most souffles use.

FWIW, I made a quiche-version this AM. not bad, though a little denser than I'd prefer. I also think it needs some gentle herbal punch. Maybe some chervil or fines herbes in a small pinch or so.

The tabasco is probably used in place of pepper in a small quantity. The pepper grains might look/mouthfeel out of place in the finished dish. White pepper would be an easy alternative too.

Phil