So, I ran out of Egg Beaters last week, but had some egg whites in the fridge from when I was thinking of making another Angel Food cake. Rather than let those go to waste, I figured I'd use them for my morning omelette.
Yuck.
I had enough for four days, so I was able to experiment a little bit. I was able to get them to not be quite as rubbery by whisking them up to even out the consistency, but really, even my best effort (which was, frankly, much better than most egg white omelettes I've tried) was still kind of gross.
I don't know why restaurants offer these as an option rather then just keeping Egg Beaters or something in their cooler.
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