"-keevill-" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
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?
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?
What do you do with the rest of the egg?
I never have yolks left over. Too often I have whites left, like yesterday when I made French toast (it was my little boy's 6th b-day), and I feel kind bad about tossing the whites, but I didn't have time to make meringues.
I never have yolks left over. Too often I have whites left, like yesterday when I made French toast (it was my little boy's 6th b-day), and I feel kind bad about tossing the whites, but I didn't have time to make meringues.
Yolks are very high in saturated fats. They should be tossed. I always toss the shells, why not the yolks? Because they taste too good! The whites are high in protein, and low in saturated fat. They are the most nutritious part.
