I eat scrambled egg whites every morning, cooked over low or medium heat (they have better taste and texture over low, but sometimes I'm in a hurry) in a non-stick pan with cooking spray. I have to do it this way because I'm on a doctor-supervised protein-sparing modified fast and can't add fats.
I use a good quality silicone spatula to stir/scramble the egg whites, and it often seems like the spatula imparts a taste to them. It's the same taste I've noticed if I use that utensil to stir a a stew or sauce and then lick what I stirred off of the spatula. I've tried multiple silicone spatulas and have always had this problem.
Is there something I'm doing wrong, or a better utensil to use? It seems like I need something fairly flexible since it's scrambled eggs, and it needs to be somewhat soft since the pan is non-stick.