Originally Posted by LowCarbJen

Ok I mastered the egg white peaks! Now.. my main problem is this:
I can't separate the whites from the yolks!

I've tried it two ways, I've done it using my fingers and when I did that some of the yolk got in with the whites. Then the second time around I did it by breaking the egg and keeping the yolk in the bottom of the cup while I drained out the whites. However, some of the whites stayed with the yolk.. and it made the mixture too runny. When I poured it on the pan it ran off my pan! (I hardly mixed it, there was huge chunks of cream cheese)

Any advice on getting a thicker mixture and separating eggs?

One part of my second batch did look a little bit how it should of been and it tasted REALLY good. I imagined putting sugar free jam on it or something like that.. it reminded me of cream cheese crepes.