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Almost forgot to say...
Hope you like them, BA!
I've heard others on forums mention that they use only egg whites to do this (I got the idea just as you are now, online), but I've found that I prefer to add in 1/4 cup of skim milk or water with the whites, and stir it up really well, so that when it cooks it doesn't get too hard and eggy. With some extra liquid it stays pretty soft in the center at least.
Hope you like them, BA!
I've heard others on forums mention that they use only egg whites to do this (I got the idea just as you are now, online), but I've found that I prefer to add in 1/4 cup of skim milk or water with the whites, and stir it up really well, so that when it cooks it doesn't get too hard and eggy. With some extra liquid it stays pretty soft in the center at least.
