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?



--
Posted via a free Usenet account from http://www.teranews.com

-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.

I use 3:1 ratio of yolks to whites. I find it passable.
It's definitely inferior to the real thing, but anything
is better than those reduced fat egg products.

--
Reg

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

Bobo Bonobo(R) wrote:

> Egg yolks are GOOD FOR YOU!


What's your height/weight, if I may ask?

--
Reg

On Nov 17, 7:18 pm, Reg > wrote:
> Bobo Bonobo(R) wrote:
> > Egg yolks are GOOD FOR YOU!
>
> What's your height/weight, if I may ask?

5'7", about 175#, but not because of eggs. I've lost about 7 # in the
last 11 days by eliminating excess carbs. Eggs are diet food, and egg
whites are a great source of protein, but like you said yourself, not
very appealing without at least one yolk per white.
>
> --
> Reg

--Bryan

"-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

On Nov 17, 8:27 pm, "Bobo Bonobo(R)" > wrote:
> On Nov 17, 7:18 pm, Reg > wrote:
>
> > Bobo Bonobo(R) wrote:
> > > Egg yolks are GOOD FOR YOU!
>
> > What's your height/weight, if I may ask?
>
> 5'7", about 175#, but not because of eggs. I've lost about 7 # in the
> last 11 days by eliminating excess carbs. Eggs are diet food, and egg
> whites are a great source of protein, but like you said yourself, not
> very appealing without at least one yolk per white.
>
>
>
> > --
> > Reg
>
> --Bryan


There's no such thing as an egg white omelette.
What you're making is egg whites with stuff.

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

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.
>
> I use 3:1 ratio of yolks to whites. I find it passable.

That's a lot of yolk.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

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.