On Nov 17, 7:43 pm, "Mitch Scherer" > wrote:
> "-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?

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.
>
> Mitch

--Bryan