DIANE: Eggs (from n)

[Guest guest]

Hi Diane -

I was away for the weekend and turned the email delivery to " no mail "

Egg Beaters is available in various 'flavors':

- original

- Garden Vegetable

- Cheese & Chive

- Southwestern

- Egg Whites (for baking and whipping)

I use a different brand, but I'm using Egg Beaters as an

explanation. All of the above have food coloring (to make them

yellow) and seasoning, except for Egg Whites.

I primarily use boxed eggs for smoothies & egg/oat pudding - and for

both of thoses recipes I prefer using Egg Whites (ie, without the

coloring or seasoning).

If I'm cooking something savory (ie, eggs/cheese/spinach), then I'll

use a combination of whole eggs and fresh out-of-the-shell-and-throw-

away-the-yolks eggs. I don't want the coloring and seasonings from

the pre-packaged stuff.

Now, as to why the egg/oat pudding was eggy when you made it - I'm

not sure. I do sometimes have some clumps of cooked egg white in my

pudding - but that primarily happens when I'm in a hurry and don't

stir it well enough or often enough. I try to nuke for 2-3 minutes,

stirring well after the first minute and the second minute. If I

stir after 1 minute, and then again after 1.5 minutes -then I tend

to have more clumps of egg.

You also have to decide how loose or solid you like the egg

pudding. I like it fairly solid, so I cook it for a full 3 minutes -

sometimes even a bit more.

Hope some of this helps you!

n

>

> n, where are you LOL?

>

> I bought " egg whites " , not egg beaters but something my local tiny

store

> had... why are they yellow? They claim they have no yolks. I

tried them

> in your oatmeal dish and I thought it was a bit " eggy " . Is it the

egg

> " substitute " I bought?

>

> Diane

>