Fast facts and tips about egg beaters
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Fast facts and tips about egg beaters
  Eggs    Low Fat  
Last updated 6/12/2012 12:57:09 AM. Recipe ID 19585. Report a problem with this recipe.
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      Title: Fast facts and tips about egg beaters
 Categories: Info, Eggs, Low-fat
      Yield: 1 Servings
      1    Promo file
  Egg Beaters is a zero cholesterol, zero fat, 99% real egg product that
  contains no preservatives. Made from 99% real egg whites, plus added
  vitamins and minerals, Egg Beaters is homogenized, pasteurized,
  packaged and quickly frozen to preserve freshness.
  * Convenience Egg Beaters is convenient to use because it can be
  stored in the freezer for up to one year. All you do is defrost it
  and pour it out whenever you want the great taste and nutrition of
  eggs without any of the cholesterol or fat.
  * Easy To Use Egg Beaters can be used for almost all cooking and
  baking recipes requiring whole eggs. For easy measuring, use slightly
  less than 1/4 cup of Egg Beaters to replace each whole egg. In
  recipes calling for up to 2 egg yolks, use 3 tablespoons of Egg
  Beaters per yolk.
  * Ideal For Baking Adapt most bread, cake, and cookie recipes to a low
  saturated fat/low cholesterol diet by substituting Fleischmann's
  Margarine for butter or shortening, skim milk for whole milk and Egg
  Beaters for whole eggs.
  * Egg Beaters cannot be whipped like regular egg whites.
  Consequently, Egg Beaters is not suitable for recipes in which eggs
  are separated and the egg white is whipped for uses such as meringues
  and souffles.
  * Scrambled Egg Beaters or Omelettes To prevent sticking to the pan
  when making scrambled Egg Beaters or omelettes, use nonstick cookware
  and heat margarine until bubbly before adding Egg Beaters.
  * Hard-Cooked Egg Beaters Pour Egg Beaters into an 8-inch nonstick
  skillet; cover tightly and cook over very low heat for 10 minutes.
  Remove from heat and let stand, covered, 10 minutes. Cool completely.
  Cut into cubes and use to make egg salad, or to garnish green salads,
  soups, and vegetables.
  From: Gourmet Connection 

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Recipe ID 19585 (Apr 03, 2005)

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