I make these, triple the recipe, but I use 4 eggs instead of 3 (for triple recipe that's a dozen eggs), and mayo instead of the ricotta, and I make 2 versions, one plain with splenda which I use for French Toast and sweeter things--like sprayed with David Burke sprays, and a savory one which I add garlic powder, onion powder, a little flaxmeal and sprinkle with cheese (sometimes add parmesan, can type) I don't make it sweet with splenda, but a little splenda sometimes.

The trick is to have room temperature eggs.

And to make sure there is no yolk in the egg whites.

And to wipe the bowl and beater with vinegar on a paper towel.

And to beat the eggs long enough.\

And to CAREFULLY fold in the egg yolk mixture into the whites. I fold in a bit of whites into the yolks and mix, then do the reverse and fold with a spoonula only about 6-8 folds each addition (2X's)

I make 6 in pammed muffin top pans, piling high, and the rest in a jelly roll pan which I line with parchment.

Try this method.

Also these taste better the day after, and cold.

I love the french toast. Especially.

And burgers! With the savory type.