Yes, you can absolutely make scrambled eggs using liquid eggs rather than cracking whole eggs. Liquid eggs provide a quick and convenient way to make scrambled eggs while still resulting in a fluffy, delicious dish. Using liquid eggs cuts down on prep time since you don’t have to crack and beat several whole eggs. Liquid eggs are pre-whisked and ready to pour right into the pan. Below we’ll go over everything you need to know about making scrambled eggs with liquid eggs, including how to choose the right liquid eggs, tips for cooking them, and some serving ideas to take your scrambled eggs to the next level.
What Are Liquid Eggs?
Liquid eggs, sometimes called egg beaters, are whole eggs that have been pre-cracked and whisked together. They come in convenient cartons similar to milk or juice cartons for easy pouring and storage. The most common types of liquid eggs are:
- Egg whites – Liquid egg whites contain 100% egg whites with no yolks.
- Whole eggs – Liquid whole eggs contain both the egg whites and yolks pre-mixed together.
- Egg substitute – Egg substitutes attempt to mimic the taste and texture of whole eggs but with fewer calories and less fat. They are made from egg whites with added colorings and flavors.
Liquid whole eggs will provide the closest match to fresh scrambled eggs in terms of taste, texture, and nutrition. Egg whites alone will give you a lighter, fluffier egg dish without the extra fat and cholesterol from the yolks. Egg substitutes work well for dietary restrictions but will have a slightly different flavor.
Benefits of Using Liquid Eggs
There are several advantages that make liquid eggs a smart choice for scrambled eggs:
- Convenience – No more cracking and whisking eggs! Just pour from the carton.
- Consistency – Since the eggs are pre-mixed, you don’t have to worry about accidentally scrambling eggs before they hit the pan.
- Reduced mess – Cracked eggshells and sticky bowls to wash are a thing of the past.
- Portion control – The cartons make it easy to use a specific amount of eggs.
- Longer shelf life – Sealed liquid eggs keep longer than shells in the fridge.
- Food safety – The pasteurization process kills potential bacteria like salmonella.
Liquid eggs offer the same delicious taste and texture as fresh eggs with way more convenience. The reduced prep work makes whipping up quick scrambled egg breakfasts or omelets a breeze.
Choosing the Best Liquid Eggs
When purchasing liquid eggs for scrambling, be sure to check the label and choose a high-quality option. Here’s what to look for:
- Pick pasteurized liquid eggs. Pasteurization eliminates bacteria without changing the taste or nutritional value.
- Check the ingredients list. The only ingredient should be eggs or egg whites.
- Avoid added preservatives, sugars, oils, starches, or other fillers.
- Look for omega-3 enriched options for added nutrition.
- Make sure the packaging is sealed and undamaged.
- Check the expiration date and only purchase unexpired eggs.
- Refrigerate after opening and use within 7-10 days.
Reading the label helps ensure you get the best tasting, highest quality liquid eggs for scrambling.
How to Make Scrambled Eggs with Liquid Eggs
Here is a simple step-by-step guide for scrambling liquid eggs:
- Liquid eggs (egg whites, whole eggs, or egg substitute)
- 2 tablespoons butter or oil
- 2 tablespoons milk or water (optional)
- Salt and pepper to taste
- Extras: cheese, vegetables, herbs, etc. (optional)
- Heat a skillet over medium heat. Add the butter or oil and let it melt.
- Pour in the desired amount of liquid eggs. For 2-3 servings, use 1/2 to 3/4 cup of liquid whole eggs or egg substitute. For just egg whites, use 1 to 1 1/2 cups.
- Let the eggs sit for 10-15 seconds to begin cooking on the bottom.
- Gently push the eggs across the pan with a spatula, scraping the cooked egg from the bottom as you go.
- Continue moving the eggs frequently until they form soft, fluffy curds, about 2-3 minutes.
- Stir in any additional ingredients like milk, cheese, or veggies.
- Cook 1-2 minutes more until the eggs reach your desired doneness. Remove from heat.
- Season with salt, pepper, or any other spices.
- Enjoy hot!
Be gentle when scrambling to avoid over-mixing which can result in dry, rubbery eggs. Cook on medium-low heat and stir frequently for soft, pillowy curds.
Once you’ve mastered the basics, try mixing up your scrambled egg game by adding flavorful ingredients. Get creative with mix-ins like:
- Cheeses – cheddar, Monterey Jack, feta, goat cheese
- Chopped vegetables – onions, peppers, mushrooms, tomatoes, spinach
- Fresh herbs – basil, dill, chives, cilantro
- Cooked meat – bacon, sausage, ham
- Salsa, hot sauce, pesto
- Milk or cream for extra richness
You can also serve your scrambled liquid eggs many ways:
- On toast, bagels, English muffins or baked potatoes
- Stuffed into a breakfast burrito or wrap
- Topped with avocado, tomato and a sprinkle of red pepper flakes
- Alongside fresh fruit and yogurt for a complete breakfast
- In a breakfast sandwich or breakfast bowl
Get the whole family involved by setting up a DIY scrambled eggs bar. Let everyone build their own custom egg dish with toppings like bacon bits, sautéed veggies, cheese and salsa.
To get the most use out of opened liquid eggs:
- Transfer unused liquid eggs to an airtight container and refrigerate.
- Use within 7-10 days for the freshest taste and quality.
- Label container with date opened for easy tracking.
- Do not freeze opened liquid eggs.
- Unopened, factory-sealed liquid eggs can be stored in the fridge until the expiration date.
Properly stored liquid eggs will maintain their consistency and flavor for over a week after opening. This makes liquid eggs even more convenient since you don’t have to use up a whole carton in one recipe.
Troubleshooting Liquid Egg Scrambles
Having trouble getting your liquid egg scrambles just right? Here are some common issues and solutions:
Eggs are runny and undercooked:
- Cook longer over lower heat, gently folding eggs until fully set.
- Be sure to wait until pan and fat are hot before adding eggs.
- Use less liquid eggs for a thicker, less wet scramble.
Eggs are dry and rubbery:
- Avoid over-mixing eggs or letting them sit too long in pan.
- Add a tablespoon of milk or water to help eggs stay moist.
- Cook over lower heat and fold eggs gently.
Eggs stick to the pan:
- Properly grease the pan with butter or oil before cooking.
- Use a nonstick pan or nonstick cooking spray.
- Let eggs begin to set before stirring.
- Use a silicone or plastic spatula to gently fold eggs.
Eggs lack flavor:
- Season with salt, pepper, herbs, hot sauce or other spices.
- Stir in cheese, veggies, meat or other mix-ins.
- Combine whole eggs and whites for a richer taste.
- Replace water with milk for extra creaminess.
Making perfect scrambled eggs takes some practice, but these tips should help you master liquid egg scrambles in no time!
Liquid eggs offer a simple shortcut to scrambled egg success. With the right technique, liquid whole eggs and egg whites can make fluffy, delicious scrambled eggs in minutes. Simply pour eggs in a hot pan, gently fold until cooked through, season to taste and serve up creative egg dishes any time of day. With less mess and greater convenience than cracking whole eggs, liquid eggs are an easy choice for scrambled egg enthusiasts. Follow these tips for scrambled egg perfection every time.