Irma R., a novice home cook, turns to F&W's Tina Ujlaki with her kitchen questions. This month, the topic is egg whites: keeping omelets moist and making crisp, satiny meringues.
I went to Campton Place in San Francisco and had an egg white omelet that was so good that I realized not all egg white omelets need to be either dry and rubbery or wet. But how can I possibly do it? Yours gratefully, Irma