Pasteurized Whole Egg Product

The price of eggs is going all Biden on us, an I wondered if many of ya have ever tried this stuff. It's one way of always having egg around, and at least for now is under 4 bucks for a quart. (18 eggs)

Fridge life is a couple months, an it's great for scrambled, omelets, cooking and such. Might be OK for quiche, but I'm a real man, and never eat the stuff.:razz:

I like the flavor just fine, and I think that many restaurants make their omelets with it. Since it's got citric acid in it, we might be able to clean brass with it..:smile:

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I have never seen that at any of the stores I shop at...

I have a local egg lady to buy form now. She has no shortage of eggs. She is taking precautions to protect the birds. They are staying inside their coop with the run of the entire floor(its an old barn) so no exposure to the migrating birds.

Non frozen eggbeaters???

Don't see why it would not work for omelets and cooking. Hard to get sunny side from it however.

Come fall we get over run in eggs from our chickens so many get laid we can't sell all the extras off so we freeze them in ice cube trays then seal and keep frozen in freezer bags by the 1/2 dozen. wife uses in all baking recipes needing eggs.

went into the city to visit Walmart today, got box of 18 cage free brown extra lg eggs for $3.84 I think it was, local side of the road eggs around here have been $2 - $2.50 dozen for at least the past 6 or 7 years., considering how many millions of chickens were recently euthanized because of bird flu or whatever it was, not too bad.
got me thinking bout my eggs now.
them cage free chickens that lay the eggs I got, yeah, I dont think them chickens been doing much stepping and fetching. not like laying hens people next door down got. they might just come from those big giant egg laying mega factories that were built right along I-81 up in like where is it Maryland or Pennsylvania.

I was raised on free range chicken and turkey eggs. White store eggs are so boring, I don't know why people even eat those. I think restaurant eggs are disgusting. It's only $4.50 a dozen for free range chicken eggs, how many can you eat that the price matters? Sometimes I get them for the cost of an empty egg carton.

Mystery "eggs" in citric acid in a bottle is going to be a hard pass from me.

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Originally Posted by megasupermagnum

I was raised on free range chicken and turkey eggs. White store eggs are so boring, I don't know why people even eat those. I think restaurant eggs are disgusting. It's only $4.50 a dozen for free range chicken eggs, how many can you eat that the price matters? Sometimes I get them for the cost of an empty egg carton.

Mystery "eggs" in citric acid in a bottle is going to be a hard pass from me.

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Yeah, I get most of our eggs from folks that we know, and there's nuthin better, but it's pretty handy, and sometimes the only egg we've got with this stuff in the carton. There is nothing wrong with the flavor, and I find myself using it whenever I'm not wanting a nice runny yolk. jd

the yolk in them grocery store white eggs is much different yellow and a whole different consistency then the cage free or organic and some of the best are like the ones my neighbor has that get to eat bugs, small animals, vegetable stuff and some grains with calcium in it. and the shells are much thicker and harder too.

Yolks on store bought eggs are yellow.

Yolks on free range eggs are yaller.

I've been using the "Eggbeaters" for over 5 years now.

https://www.bing.com/th?id=OIP.g9_vv...5&pid=3.1&rm=2

They are not just egg whites (those are disgusting)

I mostly tend to use them with a real egg. IE a fried egg sandwich starts with one jumbo egg, yoke broken, then use egg beaters to fill the outside. Salt & Pepper, flip when it starts to setup. So its like a 2 egg sandwhich but the yoke is distributed better. Mostly don't see any white at all.

Or if I am scrambling eggs or making an egg hash (chunks of fried potatoes, bacon or ham, and some small chunks of fried mushrooms)

I'll mix one real egg and about the same amount of Eggbeaters in a container with lid. Shake well and pour.

I like the longer shelf life. Wife goes on a kick now and then and will hard boil the last 3-5 eggs in a carton. This way I still have something until we get to the store.

I like guinea eggs better than chicken, but they are hard to find.

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Originally Posted by GhostHawk

I've been using the "Eggbeaters" for over 5 years now.

https://www.bing.com/th?id=OIP.g9_vv...5&pid=3.1&rm=2

They are not just egg whites (those are disgusting)

I mostly tend to use them with a real egg. IE a fried egg sandwich starts with one jumbo egg, yoke broken, then use egg beaters to fill the outside. Salt & Pepper, flip when it starts to setup. So its like a 2 egg sandwhich but the yoke is distributed better. Mostly don't see any white at all.

Or if I am scrambling eggs or making an egg hash (chunks of fried potatoes, bacon or ham, and some small chunks of fried mushrooms)

I'll mix one real egg and about the same amount of Eggbeaters in a container with lid. Shake well and pour.

I like the longer shelf life. Wife goes on a kick now and then and will hard boil the last 3-5 eggs in a carton. This way I still have something until we get to the store.

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Am I missing something? I'm seeing Egg Beaters listed with a shelf life of 120 days from the day they leave the factory. An egg is good for months. For sure 3 months in a fridge. I've only seen one bad egg in my life, and it had been left on the counter for at least a month.

Our chicken eggs are good for who knows how long, never found a bad one due to setting in the fridge too long. Eaten plenty of eggs that are well over a month old.

That being said, I am experimenting with some vacuum sealed eggs. I picked up one of those AvidArmor chamber sealers (Thanks again for the review MaryB, it is everything you said it was and maybe more). I cracked some eggs in a bag and vacuum sealed it for over a month. I thawed it last weekend and scrambled them. Other than taking a bit more effort to scramble, flavor was unaffected. I'm going to test some more and then when I'm getting a bunch of eggs, vacuum seal some for the winter when production is down.

The AvidArmor chamber sealer https://avidarmor.com/chamber-vacuum-sealers/ is the USV20. I have been sealing soups and cinnamon rolls and raw fish fillets, pretty much everything and I love the fact that this method does not suck out moisture. It has found a permanent place on my counter and I'm using it in place of ziplocks quite often. I know this is slightly off topic but wow what a great tool.

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Originally Posted by Fishman

Our chicken eggs are good for who knows how long, never found a bad one due to setting in the fridge too long. Eaten plenty of eggs that are well over a month old.

That being said, I am experimenting with some vacuum sealed eggs. I picked up one of those AvidArmor chamber sealers (Thanks again for the review MaryB, it is everything you said it was and maybe more). I cracked some eggs in a bag and vacuum sealed it for over a month. I thawed it last weekend and scrambled them. Other than taking a bit more effort to scramble, flavor was unaffected. I'm going to test some more and then when I'm getting a bunch of eggs, vacuum seal some for the winter when production is down.

The AvidArmor chamber sealer https://avidarmor.com/chamber-vacuum-sealers/ is the USV20. I have been sealing soups and cinnamon rolls and raw fish fillets, pretty much everything and I love the fact that this method does not suck out moisture. It has found a permanent place on my counter and I'm using it in place of ziplocks quite often. I know this is slightly off topic but wow what a great tool.

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This is where the chamber sealers shine, sealing liquids! I made a huge batch of spaghetti sauce the other day, froze pint amounts in 8x10 bags. Once seald I patted them out flat for freezing. Such a huge space saver in the freezer over a jar or freezer container! Bags ended up about an inch thick and lay flat.

Never heard of those. We are using a Cabelas vacuum sealer and it works great on meat and fish. Year old chicken or hamburger tastes like it was done yesterday. Liquid like spaghetti sauce is canned.

I wouldn’t be surprised if a lot of restaurants use them for scrabbled eggs and other cooking ingredients. We’ve got fourteen layers, so there’s always plenty of fresh eggs for us and to give to friends. We get a lot of meat and fat scraps from the butcher to feed them. There eggs are big with dark yellow yolks.

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Originally Posted by hoodat

The price of eggs is going all Biden on us, an I wondered if many of ya have ever tried this stuff. It's one way of always having egg around, and at least for now is under 4 bucks for a quart. (18 eggs)

Fridge life is a couple months, an it's great for scrambled, omelets, cooking and such. Might be OK for quiche, but I'm a real man, and never eat the stuff.:razz:

I like the flavor just fine, and I think that many restaurants make their omelets with it. Since it's got citric acid in it, we might be able to clean brass with it..:smile:

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I don’t know bout cleaning brass! I once grab a container of what I thought was just citric acid off-the-shelf in Wally World. Didn’t bother to read the fine print where it said it had pectin in it. And was used for making jellies! Do you have any idea how hard it is to clean Jell-O out of 1,500 9 x 18 Makarov cases???? Don’t ask! LOL