This is for those of you who have never whipped egg whites before so you don't completely mess this up like I did. 1. Use a steel, glass, ceramic, or copper bowl. DO NOT USE PLASTIC. 2. Make sure that your bowl has no oil residue on it. Wiping it with a paper towel is NOT enough; you've got to make sure it's oil free by using some lemon juice or Dawn dish soap. 3. Whip the egg whites to stiff peaks before you add the sugar. 4. DO NOT ADD THE SUGAR ALL AT ONCE. Add it a little bit at a time as you're mixing. 5. Room temperature eggs work best. 6. You can totally do this with a whisk if you don't have an electric mixer. If you disregard this, your egg whites will not whip up as fluffy as theirs and you will waste so much time and energy.
The sugar stabilizes the egg whites, but you could instead use a little cream of tartar, which does the same job and would better suit a savoury dish anyway. If you have a copper bowl and whip the eggs in it, then that works well enough so you don't need to add anything. Or you could whip the eggs anyway without adding anything and without a fancy bowl and just have a slightly less fluffy omelette. This would probably cook faster and actually cook all the way through unlike what was shown. I would actually just do 1 egg mixture a time in a smaller pan and add some ingredients you like to the omelette, what is shown would be both bland and oddly sweet. 1 egg would be less hassle and you probably wouldn't burn it.
Made it. First mine didn’t come out as fluffy and bulky most likely because I hand whipped it, and wasn’t enough. Second it was a very weird taste. Never thought I’d have a sweet egg. Over 5.5/10 I don’t think this is worth the effort, try this at your own risk
