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Cooking DirectionsHOW TO COOKCooking times may vary depending on your equipment.Keep refrigerated.Shake well before using.Once opened, use within 7 days.Scrambled EggsHeat 1 teaspoon vegetable oil in non-stick skillet over MEDIUM-HIGH. Shake egg whitesand pour desired amount into skillet. As eggs begin to set, push from edges to center.Cook until done and season to taste.Microwave (1100 watts) Scrambled EggsShake egg whites and pour 1/2 cup into microwave-safe bowl. Cook 1 minute on HIGH.Stir; cook another 20-40 seconds until done and season to taste.OmeletsHeat 1 teaspoon vegetable oil in non-stick skillet over MEDIUM-HIGH. Shake egg whitesand pour desired amount into skillet. Place your favorite omelet ingredients on partiallycooked egg while top is still moist. Fold over; cook 1 minute or until done. Turn ontoplate and serve.Quick Conversion2 Tbsp = 1 large egg white3 Tbsp = about 1 large egg¼ cup = 2 large egg whites1/3 cup = about 2 large eggsDue to pasteurization, these egg whites will not whip and are not recommended for meringues or angel food cakes.
Egg Whites.
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