Liquid Eggs

Cooking with liquid eggs can be both convenient and a little puzzling, especially if you are transitioning from using whole shell eggs. One of the most common issues is not knowing the proper equivalent of shell eggs to liquid eggs, which can mess up your recipes. A simple rule of thumb is that three tablespoons of liquid eggs equals one whole shell egg. Moreover, newcomers to liquid eggs sometimes add extra ingredients like milk or water while making scrambled eggs, thinking that it is necessary like it is with whole eggs. However, many liquid egg products already contain these additives, so adding more might impact the taste and texture. To get the most from your liquid eggs, try using them in a variety of dishes beyond just breakfast items. They work great in baking and you don't have to worry about getting shell pieces in your mixture. Some products also come in varieties like egg whites only or enriched with healthy fatty acids, so you can choose what fits your dietary needs or preferences best. A lesser-known tip about liquid eggs is that you can freeze them if needed. Just leave enough headspace, since they expand when frozen. Nonetheless, freezing and defrosting multiple times can affect their taste and texture, so it's advisable to only thaw the amount you will use at a time. Finally, although liquid eggs are pasteurized, it's best to cook them thoroughly to ensure the safety and quality of your dishes.