On 26 Jan 2004 21:02:20 GMT, 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.

Sheesh! Sorry to have prevailed upon your patience. (Store had
EggBeaters but no eggs?) I didn't post in response to your original
query, and only when you mentioned some health problem thought to
suggest 'real' egg-whites as a thrifty alternative. Excuuuse me!