In article >,
Michel Boucher > wrote:

> Frogleg > wrote in
> :
>
> > On 26 Jan 2004 18:14:47 GMT, Michel Boucher >
> > wrote:
> >
> >>I have cooked some egg beaters (at low temperature) twice in two
> >>separate properly oiled metal pans and both times, the bottom
> >>became coated with a residue from the egg beaters, drying right on
> >>the pan surface as it was cooking.
> >
> > Why EggBeaters?
>
> Why not? I am testing various products at this point. I can usually
> get either 80% cholesterol reduced eggs or egg whites only (I also do
> eat regular eggs once or twice a week...always have), but that one
> time, the store I went to only had egg beaters. I have discovered this
> drawback to cooking them. I am asking whether others have had this
> experience. Sheesh...between you and Katra, I get no end of kvetching.

Ok, I'm sorry... ;-)

The recommendation made by most body building references recommend
tossing the yolks from 3 to 4 eggs. Add one egg yolk for flavor and
vitamins to every 3 to 4 eggwhites. :-)

I may be a low carb addict, but calories still count and cutting fat is
the easiest way to do so.

Not a fan of high carb, I follow the Greenwich diet.

Hence all the stir fry's. <G>

For eggs and related products, I use a well seasoned copper crepe pan if
I am cooking them by themselves. A small seasoned cast iron works well
too. While there is still some minor sticking, (seems to be an egg
thing), it cleans easily.

K.

--
>,,<Cat's Haven Hobby >,,<
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