Faced, like so many of us, with a doctor instructing me to cut the cholesterol, I decided yesterday morning to make scrambled egg whites for breakfast. I'd made egg white French toast the week before and it worked.
I proceeded to confidently crack three eggs, separating them and giving the whites a quick whisk with salt and pepper. Thinking I would be even more virtuous, I eschewed butter for the no stick pan, heating it dry. Once the pan had reached a nice temperature, I dumped in my whites.
Disaster. The whites immediately grabbed the pan, forming the consistency of disintegrating acid paper paper, browning and cracking into pieces. I fought to salvage something, stirring frantically. A few curdles formed that I dutifully scrapped onto a plate and ate (I try to never waste food). The final product tasted at best pretty blah with chewy consistency. All in all a pretty pathetic failure. I tried to take picture of encrusted pan to post, but my wife talked me out of. Too gross to post.
Now I understand why the coffee shop in the "Bizzaro World" Seinfeld episode refused to serve egg white omelets.
Broccoli Pasta
19 hours ago
Maybe your pan was too hot? Go for the cooking spray in any case. Here's a Weight Watchers recipe:
ReplyDeleteEgg White Omelet (POINTS value = 5)
This makes a filling dinner served alongside salad greens tossed with lemon juice. To make the omelet, heat a nonstick pan over medium heat. Whisk 6 egg whites with a little salt-free dry Italian seasoning mix in a small bowl. Add egg mixture to pan and cook. Coat a separate pan with nonstick spray and sauté 2 cups sliced mushrooms and 1/2 cup chopped shallots. Spoon mushroom mixture onto the omelet, fold over, then top with 1/4 cup pesto sauce.
Also, have you tried the egg whites in a carton? I use them in baking but have never tried them in an omelet because Ben finds eggs in their naked state not to his liking.