"-keevill-" > wrote in message
.. .
>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?

Mitch