4 Egg Whites
1/2 tsp of water to thin it out
Salt and Pepper
A little shredded cheese
Set oven to 400 degrees. Whisk eggs, water, and salt/pepper.
Stars: 2. The only reason I’m giving it a 2 is because technically, I still ate them and they were ok. Because it’s tiny fried eggs. If we’re going on “did it turn out like the original recipe,” then it gets a 1.
I do have a theory, though. Down in the comments, she says that she used egg whites from a carton. I think that definitely has something to do with her results. The nature of egg whites mean that it’s difficult to get 2.5ml separate from the rest of the whites, even if you use a syringe (which I did not). Carton egg whites are different. Maybe they’d crisp up more if I could have gotten smaller amounts.