Can one really make an omelet without egg whites? And if so, is it any good? heybonanos gave it a try
omelet? All yolks?!We’ve all encountered the egg-white omelet, usually chosen for its high-protein, low-fat profile. Nobody here had ever encountered one made entirely of yolks. A couple of us wondered whether it had been a mistake in McNally’s information from his manager, that someone had intended to write “white” and instead wrote “yolk.
, not a lot of trim celebrity wives are ordering an intensely high-fat anything with a big handful of cheese added in. But the order reportedly went back to the kitchen specificallyit contained an errant streak of albumen. So it seems to have been legit: an all-yolk omelet. And who knows? Maybe Julia Carey is a keto enthusiast. Maybe she just likes what she likes. Maybe she is viscerally repulsed by the slightest hint of egg white.
Can one really make such a thing — an omelet without egg whites? If so, is it any good? I had to try. The classic rolled French omelet requires a hot pan, butter, and a bit of technique that I have not exactly mastered but can carry off well enough. You swish the eggs around for a few seconds in hot butter to start setting them, then jerk the pan handle back toward yourself, tilting it forward slightly, to get the mass to coalesce at the far end of the skillet and begin to curl up. Then you tilt the whole business over onto your plate, rolling the inner edge as you do.
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