In article >,
"-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?

Try buying Egg Beaters instead of using the whites from your own eggs.