I made my first cheese souffl?, baked from what appeared to be a relatively standard recipe using 6 egg yolks in the parmesan-flavored base, and 6 egg whites. I found it insufficiently cheesy, and altogether too eggy. It was like a fluffy omelette, leading me to wonder why anyone would go to the trouble of baking a souffl? to achieve the same taste as something that could have been made using much simpler techniques. I was wondering if it would be possible to substitute 1/2 cup parmesan for the yolks, making it a really cheesy souffl?? Has anyone attempted that before? Would it work?