What can I do with liquid eggs?
1 You can make anything that you usually use eggs for! Liquid eggs are great for omelettes—just pour as much as you like into a preheated skillet. Keep in mind that 1⁄4 cup (59 ml) of liquid eggs equals 1 whole egg. Add any fillings you want, like sliced mushrooms, cheese, or spinach, and flip the omelette once its set.[4] 2 Stir liquid eggs in a skillet on the stove to make scrambled eggs. Heat a little butter or oil in a skillet and pour in liquid eggs once the pan is hot. Then, gently stir the eggs so they break into clumps while they cook. Sprinkle a little salt and pepper on top just before you serve them. 3 Dip pieces of bread into liquid egg whites to cook tasty french toast. To make 8 big pieces of french toast, pour 1 1⁄2 cups (350 ml) of liquid eggs into a shallow dish and whisk in 1⁄2 cup (120 ml) of milk. If you want to flavor this base, whisk in 3/4 teaspoon (1.5 g) of cinnamon. Then, dip both sides of your bread into the custard and cook them on a griddle or in a skillet.[5] Advertisement Question 5 of 7:
And because it’s made with Egg Beaters® Original, which is packaged in a remarkably convenient manner, it’s simple to make healthy, home-cooked meals like this.
Warming up your insides with a positively delectable egg bowl filled with spinach, onion, bacon, and breakfast potatoes will make your day.
When the eggs are nearly done, I add the spinach and onion mixture, potatoes, crumbled bacon, and cheese and finish cooking the eggs with all that goodness inside. I use two cups of Egg Beaters Original.
I enjoy using Egg Beaters Original as a wholesome substitute for shelled eggs. Egg Beaters Original is still made with real eggs but uses all-natural egg whites and has half the calories. Instead of cracking shells and making a mess, I just measure and pour.
Is there a pattern developing with Egg Beaters? No mess, no shells—just a quicker, simpler way to a better breakfast!
When making omelets, use liquid egg whites by pouring the product into the hot pan after shaking it until it sets. Lift the cooked portions gently, then tilt the pan so that the liquid portions can flow below. Add your preferred fillings once the entire portion has set, carefully fold the omelet in half, and serve. To make “hard-cooked” eggs, place about 1 cup Egg Beaters in a greased baking pan, place the baking pan in a 325° Fahrenheit oven for about 12 minutes, and then slice and serve the cooked liquid egg whites.
Egg Beaters and other liquid egg white products make it simple to use only egg whites in a recipe, saving you the time and potential waste of separating the yolks. Egg Beaters can be cooked directly from the carton to the skillet, depending on your needs. Alternatively, you can use them in place of whole eggs in recipes, though occasionally you may need to make some adjustments.
Shake the carton vigorously before using Egg Beaters for scrambled eggs. The remaining steps are the same as when using beaten whole eggs after that. Pour between a quarter and a half cup into a greased pan that has been preheated to medium. Gently combine the more cooked Egg Beaters with the portions that are still liquid once they have slightly solidified to create a dish that resembles classic scrambled eggs. Egg Beaters can also be scrambled in the microwave in a greased bowl. Cook the liquid egg whites on high for roughly 90 seconds, stirring them occasionally, until they reach the desired consistency.
Keep in mind that not every recipe benefits from the use of products like Egg Beaters. Some dishes rely on egg yolks for their creaminess. Liquid egg whites are not a suitable replacement for savory Hollandaise sauce or sweet desserts like lemon curd and custard. Additionally, well-known desserts like meringues cannot be made with Egg Beaters and similar products. In these cases, its better to use real egg whites.
When breading chicken, fish, red meat, or vegetables, liquid egg whites can be used as a dipping medium, according to the Egg Beaters website. Egg whites in liquid form also improve sticking power, helping breading adhere to food just like whole, beaten eggs do. Shake off the excess liquid egg whites after dipping pieces of meat or vegetables into the bowl, then roll the pieces in flour, bread crumbs, or another type of breading.