Chocolate soufflé at high altitude

I live at 5,000 feet, too. Here’s what I’ve learned since moving up here 3 years ago (after living my entire life at between sea level and 600 ft): Because there is less air pressure up here, everything rises faster and higher, be it bread doughs, cakes, soufflés - even omelets! It’s essential that you not beat the egg whites as much as you would at sea level. Soft peaks should be plenty.

Another tip: Fill your ramekins below the rim. That also helps to keep things under control.

I hope this helps. ;o)