On Nov 17, 6:55 pm, Reg > wrote:
> -keevill- wrote:
> > 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."
>
> I use 3:1 ratio of yolks to whites. I find it passable.

With a D- maybe.

> It's definitely inferior to the real thing, but anything
> is better than those reduced fat egg products.

You're correct that a D- is better than an F.

Egg yolks are GOOD FOR YOU!
>
> --
> Reg

--Bryan