Home Cooking

Eggs

Egg whites in carton trouble. HELP!

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 11

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.

Want to stay up to date with this post?

Recommended From Chowhound