Yes, and calling a souffle "scrambled eggs, sorta, only you separate the yolks and whites and you beat the whites until they're stiff and then you add some other stuff" is stupid, no matter what your reason for doing it. However, none of that has anything to do with what Ron is talking about. If what you have is a souffle, then you should call it a souffle, and if what you have is something else, then you should call it something else. Seems simple enough to me.