Silicone utensils are changing the taste of my egg whites 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.
Assuming that your spatula and cookware is completely clean of any residual food, I strongly suspect that cooking spray is your issue. If I'm cooking something very bland (like egg white) I won't use cooking sprays for exactly that reason - I taste it too. Do you have a microwave? You may not need any oil at all, although scrambled egg (or egg white) in a microwave without oil can actually be a tricky technique (which I'm pretty sure is covered here). With a high quality, new, non-stick pan you might also be able to get away with a truly negligible amount of oil by dampening a paper towel with vegetable oil and wiping that on the surface. Mimicking the so-called-fat-free-sprays by using a paper towel dampened with vegetable oil might be a much better choice for you.