So, in order to improve my overall health, I've given up on whole eggs for breakfast, opting to add a bunch of flavor to scrambled egg whites in the form of herbs and spices.

However, I'm having problems getting my egg whites to a soft scramble. Is it simply impossible to get my egg whites to that point?

I do understand that I've removed the fat content from the eggs, so I comprehend that this could be why I can't get the soft scrambled state I want. I'm just curious if it's possible.