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Why Are My Eggs SO Watery?

So, I batch cook up some breakfast items to eat at work. Usually some breakfast burritos and egg muffins.
I cook the burrito eggs in a skillet, basically scrambled with a few bits of onion and pepper. Cook the water out of my veggies first, and then cook the eggs well done. Put into shells, plastic wrap, and freeze.
The muffin eggs go into a square muffin tin, where I scramble the egg slightly, and then bake them at 325 for about 10-15 mins. I've baked them until just barely done, and I've baked them until very very well done - almost rubbery. Assemble, wrap, freeze.
Anyways, when I reheat them in the microwave at work, they just POUR out water. They soak through 3 paper towels, soak the muffin until soggy, and if you give it a little squeeze, water will flow out all over the place. I'm not kidding here. It's bad.
There is not excessive ice or frost on them...and it's this much water if I froze them last night, or 3 weeks ago...
HELP!!

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  1. try adding a bit of flour,yes, flour. just a bit, to stabalize the eggs. Half and half or cream will also help with the fat stabalizing as well.
    i would try just a bit of flour...

    1. Can you explain? Too high cooking or reheating? Why?

      10 Replies
      1. re: lukebuz

        High heat forces the water out of the egg proteins. Use a gentle heat and you should be fine.

        1. re: pikawicca

          When I'm reheating them is what your saying?

          1. re: lukebuz

            It sounds like the heat of reheating is squeezing out the water. I like hard eggs and this happens to me as well.

            1. re: lukebuz

              Both initial cooking and reheating -- do not use high heat.

              1. re: pikawicca

                Hmmm. Maybe I'll try the microwave on 50% power. Nuker is the only reheating option at work!!

                1. re: lukebuz

                  Maybe take out of the freezer the night before and put in the fridge so you aren't microwaving something frozen solid, and use the "defrost" function on micro

                  1. re: lukebuz

                    OK, here's the deal with the microwave: when reheating almost anything, you should not use more than 50% power. For many things, in fact, you should use 10-20% when reheating them. Use 100% for, say, boiling water for tea. But your most frequent settings should be 50% or less. Basic m-wave use (though I realize so many people were never taught how to use m-waves to best effect, sad to say).

                    1. re: Karl S

                      I always thought that bread products should be heated quickly on high to avoid becoming tough - ?!

                      1. re: sandylc

                        Well, perhaps for a very short period of time. But it depends on what you are heating. "Bread" covers a lot of terrain.

                        1. re: Karl S

                          Well, I nuked it today on 60%, and it was still soaking wet. I'll try 30% on Monday!
                          Also, it's somewhat defrosted by the time I get there, but I'll set it out in the fridge the night before to ensure that it is. Both good ideas!

          2. Egg white is 88% water. I expect the freezing causes it to separate.

            1. I've never had luck freezing very "eggy" things either.

              The too high heat would be when cooking (either originally or when reheating). The really high temp causes the proteins in the egg to essentially squeeze together so tightly that they force the water out . . . sort of like overcooking a steak and/or why you need to let meat rest so that all that juice can go back into the muscle instead of being squeezed out and onto your board.

              I might try our cook until "almost done" and freeze and then try microwaving on a lower setting to just reheat instead of recook . . . might help but I'm not sure on that one.

              1. Try adding some fat to the eggs. My quiches ALWAYS leaked water the next day until I started making them with halfnhalf instead of 2% milk.

                  1. re: Karl S

                    Have to agree here. I've never had any luck with freezing cooked eggs on their own, or with minimal additions. I do make a crustless quiche type thing with eggs, cheese, cottage cheese, vegetables and a bit of flour (as Gastronomos mentioned) that freezes quite well.

                  2. I used to freeze breakfast burritos that I assembled using gently-scrambled eggs that were still creamy. As with mac&cheese, using a little processed cheese food, or evaporated milk, in the eggs helps to maintain the desired texture. I'd nuke the wrapped burritos from frozen, then let them rest for at least 5 minutes before unwrapping. The tortilla/lavash would be moist, but there was no dripping.

                    I've loved the results of Cooks Illustrated's recommendation to soak bite-sized bits of pork or chicken in a tsp of baking soda dissolved in a half cup water for 15 minutes, then rinse and pat dry, before stir-frying. The baking soda denatures an enzyme that causes the protein strands to contract when heated. That way, they do not force out the water naturally contained in the meat, and it remains moist and tender. Obviously you could not
                    rinse away baking soda from a beaten egg, but you might want to experiment by adding just a pinch of baking soda
                    when you beat the egg. See what happens. Many people recommend adding baking soda to tomato sauces to cut the acidity - the only time I did that, I found it made the sauce taste too flat. So I know that it does not take much baking soda to mute the flavor of food to which it is added.