What's the best way to cook egg whites? I constantly have leftover whites since I make ice cream often. I'd like to use them up in savory breakfast/ brunch dishes. My problem is that when I scramble them or make frittata, they turn out a bit rubbery. I've had better results when I mix egg whites with 1-2 whole eggs. If anyone has any good tips for egg white cookery, do let me know! Thanks in advance.