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.
Easy Romaine Salad with Vinaigrette
6 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.