Egg Souffle Omelette Test 1

I made two batches to test.

Batch 1:
Using a hand blender, I beat 4 egg whites to stiff peaks. After spraying a oven-safe pan, I browned the bottom and then placed it in the oven to High broil for about 10-15 minutes. The results was a tough and chewy exterior with a fluffy interior. It almost tasted like the inside wasn't really cooked.
Hard exterior, flaky and chewy like seaweed.


Batch 2:
Using a hand blender, I beat some egg whites from one of those 100% egg white bottles. I beat it to stiff peaks as well and sprayed a regular pan. After browning one side, I transferred it to another pan to brown the other side. It cooked much faster but deflated a bit. After I finally transferred it to the plate, it was completely deflated.


Notes to try next time. 
Try folding one egg yolk into the egg whites.
Try beating to soft peaks instead of stiff peaks.


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