Hey all,

I recently picked these up at the supermarket:
http://www.4grain.com/omega.html

Anyone else try these? I made scrambled eggs and a broccoli-cheese quiche,
and I thought that they cooked up rather soggy. Is it just my preparation,
or is it the eggs?

--Erica

"Erica" wrote in message
s.com...
Hey all,

I recently picked these up at the supermarket:
http://www.4grain.com/omega.html

Anyone else try these? I made scrambled eggs and a broccoli-cheese quiche,
and I thought that they cooked up rather soggy. Is it just my preparation,
or is it the eggs?


Just tried them also, I am not impressed either
with the texture or with the taste; I think their
other eggs or the Eggland are better.

pavane

Erica wrote:
Hey all,

I recently picked these up at the supermarket:
http://www.4grain.com/omega.html

Try with real eggs and real fish: you'll get
all you need without all that chemistry...

Vilco

On 2/12/2004 10:35 AM, Vilco [out] wrote:
Erica wrote:

Hey all,

I recently picked these up at the supermarket:
http://www.4grain.com/omega.html


Try with real eggs and real fish: you'll get
all you need without all that chemistry...

Vilco

Here is a nice review of the various "types" of eggs:
http://www.eatingwell.com/articles_r...cking_case.pdf

A few pages in there is a comparison of "designer" eggs (omega 3, etc.),
organic and free-range/cage-free, pasteurized in-shell, powdered egg
whites, liquid egg whites and egg substitutes.

--
jmk in NC

"Vilco [out]" wrote in message ...
Try with real eggs and real fish: you'll get
all you need without all that chemistry...

The eggs are organic, free range eggs from hens that have been fed flax
seeds. Only 0.30 more than the regular ones! Oddly enough, the non-omega
organics are 0.40 more, and I haven't had the sogginess problem. Oh well...

--Erica

"jmk" wrote in message
...

On 2/12/2004 10:35 AM, Vilco [out] wrote:
Erica wrote:

Hey all,

I recently picked these up at the supermarket:
http://www.4grain.com/omega.html


Try with real eggs and real fish: you'll get
all you need without all that chemistry...

Vilco

Here is a nice review of the various "types" of eggs:

http://www.eatingwell.com/articles_r...cking_case.pdf

A few pages in there is a comparison of "designer" eggs (omega 3, etc.),
organic and free-range/cage-free, pasteurized in-shell, powdered egg
whites, liquid egg whites and egg substitutes.


Interesting little article, thanks for the posting.

pavane