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Egg beaters a pain to clean
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. It took quite a long time to get the stuff off. So, those with more experience, do you use a non-stick pan with egg- beaters or do you just not bother with them because they give the same result no matter what? -- "I'm the master of low expectations." GWB, aboard Air Force One, 04Jun2003 |
Egg beaters a pain to clean
In article >,
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. > > It took quite a long time to get the stuff off. > > So, those with more experience, do you use a non-stick pan with egg- > beaters or do you just not bother with them because they give the same > result no matter what? Low fat is passe'... :-) Just cook real eggs. K. -- >,,<Cat's Haven Hobby >,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
Egg beaters a pain to clean
Katra > wrote in
: > In article >, > 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. >> >> It took quite a long time to get the stuff off. >> >> So, those with more experience, do you use a non-stick pan with >> egg- beaters or do you just not bother with them because they >> give the same result no matter what? > > Low fat is passe'... :-) > Just cook real eggs. I'm afraid it's not that simple as a question of taste. 95% stenosis tells the tale. -- "I'm the master of low expectations." GWB, aboard Air Force One, 04Jun2003 |
Egg beaters a pain to clean
"Michel Boucher" > wrote in message ... > 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. > > It took quite a long time to get the stuff off. > > So, those with more experience, do you use a non-stick pan with egg- > beaters or do you just not bother with them because they give the same > result no matter what? I think that Egg Beaters is just egg whites with some oil and coloring added. In any case, I would recommend that you use a non-stick pan. That is about the only use I have for non-stick pans. You shouldn't have to use much, if any, oil if you use a non-stick pan. I also helps to heat the pan, add the oil and let it heat, then add the egg. I even do that in non-stick cookware. That should totally eliminate sticking. |
Egg beaters a pain to clean
Try doing them in the microwave using olive oil spray as a non stick
device. For this I just use a glass pie plate and I do the same thing when making egg salad from the beaters. I also use the plastic pans for the microwave for prep omelets etc. Matt 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. > > It took quite a long time to get the stuff off. > > So, those with more experience, do you use a non-stick pan with egg- > beaters or do you just not bother with them because they give the same > result no matter what? > |
Egg beaters a pain to clean
Why would one cook egg beaters? What am I missing here?
il 26 Jan 2004 18:14:47 GMT, Michel Boucher ha scritto: > 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. [snip] -- Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ] |
Egg beaters a pain to clean
Katra Wrote:
> > Low fat is passe'... :-) > Just cook real eggs. > > K. It may be passe` for you but not for others. |
Egg beaters a pain to clean
In article >,
Michel Boucher > wrote: > Katra > wrote in > : > > > In article >, > > 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. > >> > >> It took quite a long time to get the stuff off. > >> > >> So, those with more experience, do you use a non-stick pan with > >> egg- beaters or do you just not bother with them because they > >> give the same result no matter what? > > > > Low fat is passe'... :-) > > Just cook real eggs. > > I'm afraid it's not that simple as a question of taste. 95% stenosis > tells the tale. Eggs ain't at fault. Serum tryglicerides are raised more by sugar and starches, not fat. Go on the Atkins diet. -- >,,<Cat's Haven Hobby >,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
Egg beaters a pain to clean
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Egg beaters a pain to clean
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? I did a little casual research for an cholesterol-challanged friend and found that simply buying eggs and discarding the yolks was far cheaper (just noticed the price of eggs has risen astronomically, so this may no longer be true.) *Her* justification was separation anxiety, so I gave her an egg-separator gadget. :-) Can't help with residue question. My only use of egg whites is whipped and folded into something. Do you get the same effect with regular ol' egg-whites? The EggBeater site claims "no artificial flavors or preservatives" but does add beta carotene for color and unspecified "vitamins" usually supplied by the yolk. |
Egg beaters a pain to clean
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. -- "I'm the master of low expectations." GWB, aboard Air Force One, 04Jun2003 |
Egg beaters a pain to clean
Katra wrote:
> > In article k.net>, > wrote: > > > Katra Wrote: > > > > > > Low fat is passe'... :-) > > > Just cook real eggs. > > > > > > K. > > > > It may be passe` for you but not for others. > > > > I'ts passe' for anyone that is up to date on the low fat low cholesterol > diet myth....... ;-) And replaced it with another stupid myth. Atkins is the diet flavor of the moment, in a couple years it'll be back to the core group of fanatics. There's little or no evidence to back up their wild claims, and in fact one of the early Atkins guys has come out and said people have badly misinterpreted the original Atkins plan. Balance, moderation and sense. Brian Rodenborn |
Egg beaters a pain to clean
"Loki" > wrote in message ... > Why would one cook egg beaters? What am I missing here? > As I explained in my post, Egg Beaters is a brand of egg alternative that consists of egg whites, oil, and food coloring. The don't have any cholesterol and they are pasteurized. http://www.eggbeaters.com/index.jsp |
Egg beaters a pain to clean
il Mon, 26 Jan 2004 21:44:15 GMT, "Vox Humana" ha scritto:
> > As I explained in my post, Egg Beaters is a brand of egg alternative that > consists of egg whites, oil, and food coloring. The don't have any > cholesterol and they are pasteurized. > http://www.eggbeaters.com/index.jsp So I finally figured ... 'Egg beaters' here (NZ) are those hand machines for beating eggs. Nowadays I use an even more 'low tech' fork or whisk. Easier to wash afterwards. I've given up trying to second guess what the researchers will say about cholesterol and food. Once it was no eggs whatsoever, now a couple a week are ok. And anyway, for women, the diet approach to lowering cholsterol is not as useful. The body will insist on making its own...:-) BTW My non-stick pan instructions and cookbooks all recommend a light coating of oil. And never using soap/detergent to clean them with seems to help maintain the ease of cleaning with just hot water. -- Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ] |
Egg beaters a pain to clean
"Loki" > wrote in message ... > il Mon, 26 Jan 2004 21:44:15 GMT, "Vox Humana" ha scritto: > > > > As I explained in my post, Egg Beaters is a brand of egg alternative that > > consists of egg whites, oil, and food coloring. The don't have any > > cholesterol and they are pasteurized. > > http://www.eggbeaters.com/index.jsp > > So I finally figured ... > 'Egg beaters' here (NZ) are those hand machines for beating eggs. > Nowadays I use an even more 'low tech' fork or whisk. Easier to wash > afterwards. > > I've given up trying to second guess what the researchers will say > about cholesterol and food. Once it was no eggs whatsoever, now a > couple a week are ok. And anyway, for women, the diet approach to > lowering cholsterol is not as useful. The body will insist on making > its own...:-) > > BTW My non-stick pan instructions and cookbooks all recommend a light > coating of oil. And never using soap/detergent to clean them with > seems to help maintain the ease of cleaning with just hot water. > Dupont says that their non-stick coatings are dishwasher safe and I nearly always put mine in the dishwasher. I agree that a very thin coating of oil helps, but I don't like the non-stick sprays like PAM. The sprays seem to cause a sticky film in the long run. |
Egg beaters a pain to clean
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Egg beaters a pain to clean
"Default User" > wrote in message
... > Katra wrote: > > > > In article k.net>, > > wrote: > > > > > Katra Wrote: > > > > > > > > Low fat is passe'... :-) > > > > Just cook real eggs. > > > > > > > > K. > > > > > > It may be passe` for you but not for others. > > > > > > > I'ts passe' for anyone that is up to date on the low fat low cholesterol > > diet myth....... ;-) > > > And replaced it with another stupid myth. Atkins is the diet flavor of > the moment, in a couple years it'll be back to the core group of > fanatics. There's little or no evidence to back up their wild claims, > and in fact one of the early Atkins guys has come out and said people > have badly misinterpreted the original Atkins plan. > Completely false - there is in fact a lot of evidence to back up the Atkins diet, both its effectiveness and its safety. Also, if some people misinterpret the diet - which is certainly true - that is not a reflection on the diet, is it? The two main misrepresentations that I have seen are that you can eat as much as you want of any food as long as it is low in carbs, and that vegetables are minimized. Both are completely false. Unfortunately there are some people who are anti-Atkins for psychological reasons. Grow up! -- Peter Aitken Remove the crap from my email address before using. |
Egg beaters a pain to clean
"Peter Aitken" > wrote in
. com: > Unfortunately > there are some people who are anti-Atkins for psychological > reasons. Grow up! Or religious reasons. Probably doesn't go over big among practicing hindus or sikhs. I happen to not like meat very much. It's not moral or psychological. It's a question of taste. I do however eat any type of vegetable or fruit. You could stop thinking that reasons not to eat meat are "fabricated" rather than being as varied as the reasons for liking or not liking any type of food. -- "I'm the master of low expectations." GWB, aboard Air Force One, 04Jun2003 |
Egg beaters a pain to clean
Peter Aitken wrote:
> Completely false - there is in fact a lot of evidence to back up the Atkins > diet, both its effectiveness and its safety. Also, if some people > misinterpret the diet - which is certainly true - that is not a reflection > on the diet, is it? The two main misrepresentations that I have seen are > that you can eat as much as you want of any food as long as it is low in > carbs, and that vegetables are minimized. Both are completely false. > Unfortunately there are some people who are anti-Atkins for psychological > reasons. Grow up! What the study showed was that Atkins was about as effective as any other diet, that is, not effective in the long run. Almost all study participants returned to original weight within a year. Some of the results for blood cholesterol were much better than expected. My opinion (and it's strictly that, an opinion) is that any eating plan that severely resticts a class of food like carbs is doomed. Few people will be able to adopt it for any substantive length. Note that I don't need a bunch of testimonials of the, "yer nuts I'm on it 20 years now it works great" variety. Brian Rodenborn |
Egg beaters a pain to clean
Default User wrote:
> There's little or no evidence to back up their wild claims, and in > fact one of the early Atkins guys has come out and said people have > badly misinterpreted the original Atkins plan. Atkins is badly misinterpreted. Everyone I talk to who just knows what the media tells them about it thinks it is "zero carb" or some such nonsense. I can eat about 100 grams of carbs a day and be fine. That is a third of what the USDA says, but still, it is hardly less than 20 a day. I eat whole grain bread and tons of vegetables and I seem to do fine. Besides, there is little or no evidence for many things about dieting. Most of the diet "facts" are distorted and taken out of context -- even Atkins. Low fat, low carb, whatever, they all have their zealots who champion their cause. Personally, I feel great on Atkins -- tons of energy, stable weight loss, stable blood sugar (no spikes or highs), and I almost never get sick. Clinical evidence be damned, I found what works for me. **** everyone else :-) -- John Gaughan http://www.johngaughan.net/ |
Egg beaters a pain to clean
>>I'm afraid it's not that simple as a question of taste. 95% stenosis >>tells the tale. > > > Eggs ain't at fault. > Serum tryglicerides are raised more by sugar and starches, not fat. > > Go on the Atkins diet. Were I you I certainly would not advise a cardiac patient with a problem of stenosis of any amount to go on the Atkins diet. That should be up to his doctor. High cholesterol has more factors involved than you obviously are aware. > |
Egg beaters a pain to clean
And where did you get your degree in medicine?
How stupid can you get! Katra wrote: > In article k.net>, > wrote: > > >>Katra Wrote: >> >>>Low fat is passe'... :-) >>>Just cook real eggs. >>> >>>K. >> >>It may be passe` for you but not for others. >> > > > I'ts passe' for anyone that is up to date on the low fat low cholesterol > diet myth....... ;-) > > K. > |
Egg beaters a pain to clean
Default User wrote:
> My opinion (and it's strictly that, an opinion) is that any eating > plan that severely resticts a class of food like carbs is doomed. Few > people will be able to adopt it for any substantive length. Note that > I don't need a bunch of testimonials of the, "yer nuts I'm on it 20 > years now it works great" variety. Good point. But I look at it this way -- I don't severely limit my carbs, I just eat "better" carbs (whole grains and vegetables instead of refined grains, fructose syrup, starch, and sugar), and less than the USDA thinks I should eat. I think, as you suggest, that will power is a big part of it. There are quite a few people who cannot stick to a diet long term, or who cheat all the time. They only cheat themselves. -- John Gaughan http://www.johngaughan.net/ |
Egg beaters a pain to clean
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. > > It took quite a long time to get the stuff off. > > So, those with more experience, do you use a non-stick pan with egg- > beaters or do you just not bother with them because they give the same > result no matter what? > > My mother uses egg beaters and she just gave up. Now they are fried with a little oil in the pan. But at least her cholesterol and triglycerides have gone down somewhat since reducing eggs and saturated fats, so it's worth the effort. |
Egg beaters a pain to clean
Your reply makes good sense. There is NO diet that a person can live on
for any length of time and do so without sacrificing important vitamins and minerals plus enzymes etc. A balanced diet it the diet for a long life. One can include a diet with or without meat but a diet that forgoes carbohydrates for a long period of time can cause problems with brain function. Obviously this is true just read the responses of the Atkins Addicts. There cognitive abilities are gone. > My opinion (and it's strictly that, an opinion) is that any eating plan > that severely resticts a class of food like carbs is doomed. Few people > will be able to adopt it for any substantive length. Note that I don't > need a bunch of testimonials of the, "yer nuts I'm on it 20 years now it > works great" variety. > > > > Brian Rodenborn |
Egg beaters a pain to clean
The Eggbeaters product is sterile and can be used for many applications
that a fresh egg can not be used. If one is restricting dietary intake of cholesterol this is an easy way to do it by using the product. They taste very good, afterall...an egg salad really is just the taste of the condiments added to the egg product. Celery, onion or chives, mayo and mustard and a topping of caviar makes it very good. Steve Wertz wrote: > On Mon, 26 Jan 2004 19:58:43 GMT, wrote: > > >>Try doing them in the microwave using olive oil spray as a non stick >>device. For this I just use a glass pie plate and I do the same thing >>when making egg salad from the beaters. > > > Why would use use Egg Beaters for making egg salad? You could > just remove the yolks and have a much better end-product. Egg > Beaters are simply egg whites with food coloring, at more than > twice the price. > > -sw |
Egg beaters a pain to clean
On Tue, 27 Jan 2004 01:14:25 GMT, wrote:
>The Eggbeaters product is sterile and can be used for many applications >that a fresh egg can not be used. If one is restricting dietary intake >of cholesterol this is an easy way to do it by using the product. But for egg salad? Sounds like you have an expensive solution to a non-problem. -sw >They taste very good, afterall...an egg salad really is just the taste >of the condiments added to the egg product. Celery, onion or chives, >mayo and mustard and a topping of caviar makes it very good. > >Steve Wertz wrote: > >> On Mon, 26 Jan 2004 19:58:43 GMT, wrote: >> >> >>>Try doing them in the microwave using olive oil spray as a non stick >>>device. For this I just use a glass pie plate and I do the same thing >>>when making egg salad from the beaters. >> >> >> Why would use use Egg Beaters for making egg salad? You could >> just remove the yolks and have a much better end-product. Egg >> Beaters are simply egg whites with food coloring, at more than >> twice the price. >> >> -sw |
Egg beaters a pain to clean
il Mon, 26 Jan 2004 22:43:27 GMT, "Vox Humana" ha scritto:
> Dupont says that their non-stick coatings are dishwasher safe and I nearly > always put mine in the dishwasher. I agree that a very thin coating of oil > helps, but I don't like the non-stick sprays like PAM. The sprays seem to > cause a sticky film in the long run. Oh I'm very low-tech - a squirt or dribble from the oil bottle is what I mean by thin. :-) . They may also be dishwasher safe, but this is about assisting them to stay non-stick And nothing easier to do than a qick swish with hot water and brush after using them. Not letting the food dry on the pan helps heaps. Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ] |
Egg beaters a pain to clean
Michel Boucher > wrote in
: > 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. > > It took quite a long time to get the stuff off. > > So, those with more experience, do you use a non-stick pan with egg- > beaters or do you just not bother with them because they give the same > result no matter what? > Non-stick pan sprayed with Pam. It slides right off. |
Egg beaters a pain to clean
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Egg beaters a pain to clean
Default User > writes:
>Note that I don't >need a bunch of testimonials of the, "yer nuts I'm on it 20 years now it >works great" variety. Of course you don't. You're closed-minded and have already decided that you're right. Unfortunately you aren't. Connie ************************************************** *** My mind is like a steel...um, whatchamacallit. |
Egg beaters a pain to clean
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Egg beaters a pain to clean
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 >,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
Egg beaters a pain to clean
In article >,
Default User > wrote: > Katra wrote: > > > > In article k.net>, > > wrote: > > > > > Katra Wrote: > > > > > > > > Low fat is passe'... :-) > > > > Just cook real eggs. > > > > > > > > K. > > > > > > It may be passe` for you but not for others. > > > > > > > I'ts passe' for anyone that is up to date on the low fat low cholesterol > > diet myth....... ;-) > > > And replaced it with another stupid myth. Atkins is the diet flavor of > the moment, in a couple years it'll be back to the core group of > fanatics. There's little or no evidence to back up their wild claims, > and in fact one of the early Atkins guys has come out and said people > have badly misinterpreted the original Atkins plan. Prove it to yourself... Do some blood testing. Hope you can afford it, I get it for free as do my co-workers, but it's not worth going there again. :-) > > Balance, moderation and sense. > I cannot argue with that actually, but please do some research on carbohydrate metabolism. And regular excercize. > > > Brian Rodenborn I don't actually follow Atkins. Too low in fiber and I'm not a big fan of fat. It's just nasty. :-P Greenwich is my road. K. -- >,,<Cat's Haven Hobby >,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
Egg beaters a pain to clean
In article >,
John Gaughan > wrote: > Default User wrote: > > There's little or no evidence to back up their wild claims, and in > > fact one of the early Atkins guys has come out and said people have > > badly misinterpreted the original Atkins plan. > > Atkins is badly misinterpreted. Everyone I talk to who just knows what > the media tells them about it thinks it is "zero carb" or some such > nonsense. I can eat about 100 grams of carbs a day and be fine. That is > a third of what the USDA says, but still, it is hardly less than 20 a > day. I eat whole grain bread and tons of vegetables and I seem to do fine. > > Besides, there is little or no evidence for many things about dieting. > Most of the diet "facts" are distorted and taken out of context -- even > Atkins. Low fat, low carb, whatever, they all have their zealots who > champion their cause. > > Personally, I feel great on Atkins -- tons of energy, stable weight > loss, stable blood sugar (no spikes or highs), and I almost never get > sick. Clinical evidence be damned, I found what works for me. **** > everyone else :-) > > -- > John Gaughan > http://www.johngaughan.net/ > > And that is the whole secret... :-) What works for you? I like Greenwhich better as it promotes more fiber. This mornings veggies were lightly steamed baby carrots, (real ones, not the milled) with sliced radishes and a few leaves of bok choy, all steamed and served with lemon butter. And those roosters that I culled. As long as I avoid starch and sugar, my lipid levels stay down. Fat does not seem to enter into the equation. Interesting????? But, it works for me, and dad, and Al and.......... K. -- >,,<Cat's Haven Hobby >,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
Egg beaters a pain to clean
In article k.net>,
wrote: > >>I'm afraid it's not that simple as a question of taste. 95% stenosis > >>tells the tale. > > > > > > Eggs ain't at fault. > > Serum tryglicerides are raised more by sugar and starches, not fat. > > > > Go on the Atkins diet. > > Were I you I certainly would not advise a cardiac patient with a problem > of stenosis of any amount to go on the Atkins diet. > That should be up to his doctor. > High cholesterol has more factors involved than you obviously are aware. > > > And most Allopaths know jack shidt about nutrition. They don't teach it in medical school. Ask them. I have. :-P If I can help them to do the research to save their life, it's worth the risk. Everyone has the personal responsibility to LEARN!!! The internet is a good resource, but cross reference and cross reference more! Trouble is, it's not that easy to give up sugar and starch!!! K. -- >,,<Cat's Haven Hobby >,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
Egg beaters a pain to clean
In article k.net>,
wrote: > And where did you get your degree in medicine? > How stupid can you get! > > Katra wrote: > > > In article k.net>, > > wrote: > > > > > >>Katra Wrote: > >> > >>>Low fat is passe'... :-) > >>>Just cook real eggs. > >>> > >>>K. > >> > >>It may be passe` for you but not for others. > >> > > > > > > I'ts passe' for anyone that is up to date on the low fat low cholesterol > > diet myth....... ;-) > > > > K. > > > Top postere are not worth my time....... :-P K. -- >,,<Cat's Haven Hobby >,,< http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra |
Egg beaters a pain to clean
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! |
Egg beaters a pain to clean
Ehh ! Excuse my ignorance ....but what is/ are egg beaters ? I thought
immedeatly of balloon whisks but after reading a few of these postings I think that is wrong ......confused ... ttfn Andy "Michel Boucher" > wrote in message ... > 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. > > It took quite a long time to get the stuff off. > > So, those with more experience, do you use a non-stick pan with egg- > beaters or do you just not bother with them because they give the same > result no matter what? > > -- > > "I'm the master of low expectations." > > GWB, aboard Air Force One, 04Jun2003 |
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