eggs have two parts (obviously) for eating; the white and the yolk. The yolk has the stronger flavor and texture and most people who love eggs choose it over the white, choosing and debating many ways to cook it. Other prefer the mild flavored fluffiness of the white. I would suggest this; start with making your own vegi omelet but use just the whites until you get used to the texture and flavor, then maybe try the whites of a boiled egg (you will probably find the yolk of a boiled egg a little to strong in flavor to start with).
To seperate the white from the yolk of a raw egg; crack it in half, and transfer the yolk back and forth between the halves, catching the falling whites in a bowl. Use two eggs, whip these up with some vegis, salt & pepper and fry in a pan over medium heat, flipping when the underside is done.
To seperate the white from the yolk of a raw egg; crack it in half, and transfer the yolk back and forth between the halves, catching the falling whites in a bowl. Use two eggs, whip these up with some vegis, salt & pepper and fry in a pan over medium heat, flipping when the underside is done.