omega eggs
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 |
omega eggs
"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 |
omega eggs
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 |
omega eggs
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 |
omega eggs
"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 |
omega eggs
"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 |
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