How to Use Liquid Eggs

Liquid eggs are a fantastic cooking ingredient for busy individuals, conveniently located in the dairy section of stores. Instead of cracking eggs and checking for broken shells, you can simply grab a carton of pre-beaten liquid eggs to use in your favorite recipes. While liquid eggs are easy to use, you might still have a few questions. Check out the most common inquiries below, and you'll be ready to get cooking!

Liquid eggs are whole eggs that have been pre-beaten and usually contain the additive citric acid. Citric acid does not affect the flavor of the eggs; it simply prevents them from discoloring during cooking. Liquid eggs also contain the same nutrients as eggs in their shells. For example, ¼ cup (60 ml) of liquid eggs contains 6 g of protein, just like an unshelled egg.

• You may notice that liquid eggs are a little thicker, but their texture doesn't alter the flavor or cooking methods.

Use ¼ cup (60 ml) of liquid eggs to replace 1 whole egg in a recipe. So, if a recipe calls for 3 eggs, you'll need ¾ cup (180 ml) of liquid eggs. It's that simple!

Yes, you can use all egg white liquid eggs as a substitute for whole egg liquid eggs. Egg whites can be used for scrambled eggs or omelets, although they lack some of the trace elements found in whole eggs. Specifically, while egg whites are lower in cholesterol and saturated fat, they contain less vitamin D, choline, and iodine.

• Egg whites have a milder taste, so it's a good idea to season them with spices, fresh herbs, or other ingredients like lean sausage or sautéed mushrooms.
• Both whole egg liquid eggs and egg white liquid eggs offer the same amount of protein, making them great options if you're eating eggs to stay full throughout the day.

You can make anything that requires eggs! Liquid eggs are incredibly convenient for making scrambled eggs – simply pour the desired amount into a heated pan. Remember, ¼ cup (60 ml) of liquid eggs equals one whole egg. Add your favorite fillings, such as sliced mushrooms, cheese, or spinach, and flip once the eggs have set.

Scramble liquid eggs in a pan over the stove to make scrambled eggs. Heat some butter or oil in a pan and pour the liquid eggs in once the pan is hot. Stir gently to ensure the eggs set to a creamy consistency while cooking. Sprinkle a bit of salt and pepper before serving.

Dip bread in liquid egg whites to make French toast. For 8 large slices, you'll need 1.5 cups (350 ml) of liquid eggs in a dish, then add ½ cup (120 ml) of milk. If you want extra flavor, whisk in ¾ cup (1.5 g) of cinnamon into the eggs. Then dip both sides of the bread in the egg mixture and cook it on a grill or in a pan.

Yes – you can easily cook and prepare a large batch of eggs to last throughout the week. Preheat the oven to 190°C and grease or spray a baking pan with sides. Scatter cooked meats or diced vegetables across the pan for added nutrition and flavor. Next, whisk 2 teaspoons (10 g) of kosher salt and ¼ teaspoon (0.5 g) of pepper with 4 cups (1 liter) of liquid eggs before pouring them into the pan. Bake the eggs for 15 minutes or until set in the center.

• Cooked meats like bacon, ham, and sausage add rich flavor to the dish. For a vegetable version, try bell peppers, green onions, or roasted tomatoes. You can also sprinkle shredded or crumbled cheese on top of the eggs before baking.
• Cut or scramble the baked eggs for scrambled egg dishes. You can store any leftovers in an airtight container or wrap the baking pan before refrigerating. Consume the eggs within 3 days.

Add your favorite spices to enhance the flavor of the eggs. Liquid eggs can taste a bit bland if cooked without seasoning, especially without salt or pepper. Try adding spices like Egyptian dill, cayenne pepper, seasoning salt, or taco seasoning to your liquid eggs. Let the mixture sit for about 10 minutes to absorb the flavors before cooking.

• Want your eggs richer? Whisk in 1/3 cup (80 ml) of milk or cream along with salt and pepper.

Pour in some hot sauce if you prefer spicy eggs. Try adding a dash of hot sauce like Tabasco or Sriracha. Red salsa, green salsa, tomatillo tomato sauce, and adobo hot sauce also work wonderfully with liquid eggs.

• With wet seasonings, there's no need to wait for them to soak in – just stir them into the eggs and cook immediately.

Store liquid eggs in the refrigerator and use opened cartons within 3 days. Most liquid eggs come in cartons that can be sealed again, so just close it up and keep it in the fridge after use. Be sure to write the opening date on the label to remember by when it should be used. Aim to consume the eggs within 3 days of opening.

• You can store unopened frozen liquid egg cartons in the fridge for up to 1 week.

• If using powdered spices like Egyptian dill or curry powder, be sure to stir them into the liquid eggs and let the mixture sit for 10 minutes to absorb the flavors.
• If you have frozen liquid eggs, you can thaw an unopened carton in the fridge and store it for 3-5 days.
• Liquid eggs cannot replace whole eggs only when the recipe requires hard-boiled eggs, poached eggs, or when you need to separate the egg whites and yolks.