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Egg whites in carton trouble. HELP!

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Egg whites in carton trouble. HELP!

scallion | Feb 15, 2007 02:58 AM

2 problems:

a. Scrambled eggs using 1 whole egg and 1/2 cup of egg whites from the pre-packaged cartons(I use Horizon Organic). It always ends up with a some liquidy, watery mess among the curds. I don't know what I'm doing wrong. This doesn't happen with regular eggs and I think I know how to regulate my heat

b. Omelettes using the same egg combo as above. It sticks to my non-stick pan this time. I cannot make a proper omelette. Is it the pan? Do I need to change it? Or, are omelettes with a greater proportion of eggg whites treated differently, and how?

Thanks for your response.
SC.

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