Don't Try This At Home

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.