LIQUID WHOLE EGGS RECIPES RECIPES

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EGG CONVERSION (I USED LIQUID EGGS ... - JUST A PINCH RECIPES



Egg Conversion (I used liquid eggs ... - Just A Pinch Recipes image

It was brought to my attention some don't use Liquid Eggs...so maybe this post will be helpful. (photo of Quiche by: CinStraw)

Provided by Straws Kitchen(*o *) @CinCooks

Categories     Other Breakfast

Number Of Ingredients 1

EGGS; LIQUID EGGS AND SUBSTITUTES

Steps:

  • NOTE: It has been brought to my attention that several don't use "liquid eggs" and would like to know how to convert to regular eggs. Maybe this will help... The net weight in ounces per dozen is the standard that is used to classify egg sizes. * 1 dozen medium eggs = 21 ounces * 1 dozen large eggs = 24 ounces * 1 dozen extra large eggs = 27 ounces Many recipes requiring eggs specify the use of large eggs, so if the eggs you have available are smaller or larger, it is beneficial to know the size equivalents. Use the following guidelines to achieve a quantity that should work well for most recipes. * 5 medium eggs = 4 large eggs = 4 extra large eggs * 6 medium eggs = 5 large eggs = 4 extra large eggs * 7 medium eggs = 6 large eggs = 5 extra large eggs For a more precise measure: * 1 medium egg = 3 tablespoons * 1 large egg = 3¼ tablespoons Therefore: * 13 medium eggs yields exactly the same quantity (39 tablespoons) as 12 large eggs.

EGG WHITE OMELET RECIPE | LAND O’LAKES



Egg White Omelet Recipe | Land O’Lakes image

This delicate omelet is filled with red and green bell peppers, onions and cheese.

Provided by Land O'Lakes

Categories     Omelet    Egg    Savory    Cooking    Egg    Breakfast and Brunch

Total Time 0 minutes

Prep Time 10 minutes

Yield 1 serving

Number Of Ingredients 5

1 tablespoon * Land O Lakes® Unsalted Butter
1/4 cup finely chopped red and/or green bell peppers
1 tablespoon finely chopped onion
1/2 cup pasteurized liquid egg whites
2 ounces (1/4 cup) Alpine Lace® Deli Reduced Fat Cheddar Cheese shredded

Steps:

  • Melt butter in 8-inch skillet until sizzling; add bell peppers and onions. Cook over medium heat, stirring occasionally, 3-4 minutes or until vegetables are crisply tender. Remove vegetables from pan; drain well. Set aside.
  • Pour liquid egg whites into same pan. Cook over medium-low heat, lifting edge of egg whites and pulling them toward center while lifting pan to allow uncooked egg to cover pan. Repeat as needed 1-2 minutes or until egg white mixture is set.
  • Sprinkle with bell pepper mixture and 1/4 cup shredded cheese; fold omelet in half. Place onto serving plate; sprinkle with additional shredded cheese, if desired.

Nutrition Facts : Calories 360 calories, FatContent 25 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 75 milligrams, SodiumContent 530 milligrams, CarbohydrateContent 5 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 27 grams

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