Egg whites in carton trouble. HELP!
a. Scrambled eggs using 1 whole egg and 1/2 cup of egg whites from the pre-packaged cartons(I use Horizon Organic). It always ends up with a some liquidy, watery mess among the curds. I don't know what I'm doing wrong. This doesn't happen with regular eggs and I think I know how to regulate my heat
b. Omelettes using the same egg combo as above. It sticks to my non-stick pan this time. I cannot make a proper omelette. Is it the pan? Do I need to change it? Or, are omelettes with a greater proportion of eggg whites treated differently, and how?
Thanks for your response.
I find when I make mostly egg white things (which I do a lot), and especially when I use the pasteurized egg cartons, I do end up with more sticking (not as much fat). you have to use more oil in the pan (or butter).
I have only had the liquidy mess if I freeze the egg whites after opening and don't thaw well (it has ice in it).
FYI - in my grocery store, I have found that whole eggs, and just throwing out the yolks is cheaper than the egg whites, even cage free organic if you are buying organic whites. Of course maybe Horizon uses the yolks in something else for lest waste???
I had this same problem, and I kept thinking that the eggs were bad. I don't know why but they just don't seem fresh and everytime I would go to eat I would gross myself out. So I make my own, and save the yolks for another purpose. Also, what I would do to get away from using oil in a pan, I would find a bowl that I could microwave and use the microwave a few seconds throw my cheese or mushrooms in the center then flip it give it a couple more seconds, and I had an omlette. You have to really watch it or you will over cook it. I also bought a little container that I could make soft eggs in there, with a drop water and then it steamed it. I think found that little gizmo at the grocery store, and it holds two eggs....
I have found that egg white products in cartons or other containers vary widely, sometimes even those from the same producer. Some of the products are watery (I don't get it, either) and some aren't. I'd try another brand and see if it tastes and works the way you want it to.
The watery thing is because the heat is too high or you cook them too long, which causes the proteins to tighten and spew out the water.
For omelettes, adding more butter/oil defeats the purpose of using just whites. So use cooking spray. Also, don't stir the eggs in the beginning like you would a regular omelette - just pour them in, spread them around, then cover the pan and let them steam until set.
Most NS pans ask us not to use cooking spray on their product.
The stickiness has happened to me soooo many times since my daughter eats a 4 egg white omelette every day. Here's what I have found
1 - The pan MUST be extra special clean. Any residue from a previous use will cause stickiness
2 - get the pan somewhat hot and add a little evoo. I know it's not the same as butter but work with me here
3 - place the cartoned egg whites in and stir slightly over medium heat.
4 - let them cook. Once it get to the right temp and consistency, it will release from the pan.
5 -if that fails, serves scrambled egg whites instead of an omelette. Been there done that.
In a recent thread on angel food cake, it came out that nearly all supermarket egg-white-only containers are pasteurized and that affects how they cook up. Maybe that's the problem.
The one exception is Whole Foods, where they sell plain old unpasteurized egg whites.
By law all liquid egg products are pasteurized including Whole Foods products. Most of the egg white products are produced as a replacement for whole eggs and the Extended shelf life process renders them not a whipping white. Personally I would recommend separating eggs and using the yolks for mayonnaise or great ice cream...you can even freeze them if you add 5% salt or sugar to them first so they'll thaw out nicely when you need them. Good luck, THE EGGMAN www.eggman.cc