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Egg whites work magic to make filling omelet

Leaving aside anything made with powdered eggs (which don’t really count as eggs at all in my book), I’ve never met an egg dish I didn’t like. But at the tippy top of my list of favorites is the edible magic trick known as the souffled omelet.
The magic is built into the whites of the egg. A three-egg omelet made the usual way comprises a substantial meal for one person. But a souffled omelet made with three whole eggs —plus two whites — makes the traditional omelet look like a midget and is more than enough for ...

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