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Egg white omelettes are my staple ... today I made an egg white omelette pizza ... same principal as yours ... I added columbus chilli spice mix (sometimes i use moroccan, cajun, or just cayenne + dijon mustard + paprika).
I added a heaped teaspoon of flaxmeal for body then cooked it.
Topped my "pizza base" with grilled zucchini, eggplant and red capsicum and some baby rocket.
Something not right there. If cheese creates a weird smell or taste, you are buying rubbish cheese. Parmesan should not smell.
PET PEEVE (I'm Italian) ... don't buy parmesan from the supermarket. Buy less and buy better. the stuff made here or in south america is NOT parmiggiano. A good reggiano or grana padano smells good, not bad and creates a delicious aroma.
My peeve with egg yolks is that I've never liked them since I was a baby so my ability to eat them in hard/soft boiled eggs is a huge WIN. Working my way up to eating whole eggs in omelettes too
all of my recipes that call for egg whites can be made with whole eggs. sometimes I use whites only because i have liquid egg whites on hand that need to be used or because in baked stuff it occasionally creates the right amount of lightness I need.
Sometimes it's not about rejecting the yolk....in baking/pastry, it is called for. I made financiers last night. you can't make them with whole eggs.
ditto meringue and macarons
all of my recipes that call for egg whites can be made with whole eggs. sometimes I use whites only because i have liquid egg whites on hand that need to be used or because in baked stuff it occasionally creates the right amount of lightness I need.
Sometimes it's not about rejecting the yolk....in baking/pastry, it is called for. I made financiers last night. you can't make them with whole eggs.
ditto meringue and macarons