I have read the using egg whites is healthier than full eggs and that egg whites make 'excellent omelettes' etc. However , when I try to cook an omelette using just egg whites I cannot get the consistency of a 'normal' omelette - a nice cylinder of shape cannot be obtained no matter what I do. It just looks like a white scrambled egg mess. Is there some technique I must use? Is it not possible to create a nice shaped cylindrical omelette using just egg whites?
In a word, no. You need to have at least some yolk in it to soften up the finished product and give it a reasonable texture.
I use 3:1 ratio of yolks to whites. I find it passable. It's definitely inferior to the real thing, but anything is better than those reduced fat egg products.
I have read the using egg whites is healthier than full eggs and that egg whites make 'excellent omelettes' etc. However , when I try to cook an omelette using just egg whites I cannot get the consistency of a 'normal' omelette - a nice cylinder of shape cannot be obtained no matter what I do. It just looks like a white scrambled egg mess. Is there some technique I must use? Is it not possible to create a nice shaped cylindrical omelette using just egg whites?
In a word, no. You need to have at least some yolk in it to soften up the finished product and give it a reasonable texture.
You CAN NOT make "a nice omelette using just egg whites."
Quoted message said:
I use 3:1 ratio of yolks to whites. I find it passable.
With a D- maybe.
Quoted message said:
It's definitely inferior to the real thing, but anything is better than those reduced fat egg products.
5'7", about 175#, but not because of eggs. I've lost about 7 # in the last 11 days by eliminating excess carbs. Eggs are diet food, and egg whites are a great source of protein, but like you said yourself, not very appealing without at least one yolk per white.
5'7", about 175#, but not because of eggs. I've lost about 7 # in the last 11 days by eliminating excess carbs. Eggs are diet food, and egg whites are a great source of protein, but like you said yourself, not very appealing without at least one yolk per white.
Quoted message said:
-- Reg
--Bryan
There's no such thing as an egg white omelette. What you're making is egg whites with stuff.
I have read the using egg whites is healthier than full eggs and that egg whites make 'excellent omelettes' etc. However , when I try to cook an omelette using just egg whites I cannot get the consistency of a 'normal' omelette - a nice cylinder of shape cannot be obtained no matter what I do. It just looks like a white scrambled egg mess. Is there some technique I must use? Is it not possible to create a nice shaped cylindrical omelette using just egg whites?
In a word, no. You need to have at least some yolk in it to soften up the finished product and give it a reasonable texture.
I use 3:1 ratio of yolks to whites. I find it passable.
That's a lot of yolk.
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