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.
Gently heat the saucepan until it simmers very gently, leaving the lid off the pan. Wait. For every 50 mL of egg white, wait whilst it simmers for 6 minutes. Turn the heat off.
Fill a medium pot with water and heat to a gentle simmer, just below boiling. Using a slotted spoon, carefully lower the eggs into the water and let simmer for 7 minutes (6 minutes for a runnier egg).
One of the most efficient and delicious ways to use them is to simply pour the eggs in a prepared sheet pan, sprinkle in veggies, cheese, etc., and bake. Then portion into omelets, insert into a potato boat or top a hoagie roll.
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.
Liquid eggs can be used in place of whole eggs in almost any recipe. The conversion is 3-4 tablespoons to 1 whole egg. Each two-pound carton is the equivalent of about 1.5 dozen eggs.
Because the cooking time for a soft-boiled egg is around 3 to 4 minutes, it's often referred to as a "3-minute egg" or "4-minute egg," depending on your preferences. The one minute makes a difference! With the former, there may be a slight amount of unset white around the yolk; with the latter, the white is fully set.
Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo). Transfer the eggs to a bowl of ice water and chill for 14 minutes.
Make sure the bowl you whisk the egg whites in is free from any greasy residue. Make sure that no egg yolk is in with the egg whites. Egg yolks are very high in fat and will hinder the whisking process.
4 minutes for slightly set yolk and set white. 5 minutes for a medium cooked firmer yolk and white. 6 minutes for hard boiled with lightly soft yolk. 8 minutes for firmly hard boiled.
We've been huge fans forever, since hard-boiled egg whites are low in calories & carbs, high in protein, and perfectly shaped to hold delicious fillings.
Liquid Egg Products
Eggland's Best 100% Liquid Egg Whites are pasteurized so they can be safely enjoyed uncooked in salad dressings, shakes and more.
The reason that liquid egg whites pour differently than the viscous white you separate from a yolk at home is due to the pasteurization process (i.e., they're treated with mild heat to eliminate pathogens) in manufacturing, according to Kubiak.
What Are Liquid Egg Whites? Liquid egg whites are pasteurized egg whites. This product contains no fat or cholesterol, or any of the essential nutrients found in the yolk.
Follow these timings for how to boil an egg for a runny yolk, soft set centre or until hard boiled: 5 minutes: set white and runny yolk – just right for dipping into. 6 minutes: liquid yolk – a little less oozy. 7 minutes: almost set – deliciously sticky.
The perfect soft-boiled egg time is a quick and easy six minutes (hence, why they're also called six-minute eggs). Basically, the amount of time it takes a press pot of coffee to steep is how long to cook soft-boiled eggs.
4 minutes - The white is fully set, but the yolk is thick and runny. 6 minutes - The white is fully set, and the yolk is mostly set, but still a little runny in the middle. 8 minutes - The white is fully set, and the yolk is set, but tender.
Conversion Chart Liquid Egg Equivalent for Large Egg Whites: 1 egg white = 2 tbsp; 2 egg whites = 1/4 cup; 4 egg whites = 1/2 cup; 14 egg whites = 1 lb (1 carton).
A quarter cup of egg whites (about 2 large eggs' worth) has around 30 calories.
If you need more protein in your diet, you probably want to stick with the whole eggs. (Although for most of us, 1 gram of protein is not going to make a very big difference.) If you have high cholesterol or have been told to stick to a low-fat diet, the liquid egg products are going to be a good alternative for you.
But as long as you choose a quality product, liquid options aren't nutritionally different from the real thing, Arrindell says. The same goes for powdered egg whites, a dehydrated form that needs to be resuspended in water before using. Both options can be healthy alternatives to separating egg whites on your own.