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?
Try buying Egg Beaters instead of using the whites from your own eggs.
