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?



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