a. Scrambled eggs using 1 whole egg and 1/2 cup of egg whites from the pre-packaged cartons(I use Horizon Organic). It always ends up with a some liquidy, watery mess among the curds. I don't know what I'm doing wrong. This doesn't happen with regular eggs and I think I know how to regulate my heat
b. Omelettes using the same egg combo as above. It sticks to my non-stick pan this time. I cannot make a proper omelette. Is it the pan? Do I need to change it? Or, are omelettes with a greater proportion of eggg whites treated differently, and how?
Thanks for your response.