Substitute, Liquid Egg

CONVERSION CHART LIQUID EGG EQUIVALENT FOR LARGE EGGS: 1 EGG = 3 TBSP 2 EGGS = 1/3 CUP 4 EGGS = 3/4 CUP 9 EGGS=1 LB (1 CARTON) COOKING INSTRUCTIONS: COOK THOROUGHLY TO AN INTERNAL TEMPERATURE OF 165°F AS MEASURED BY A FOOD THERMOMETER. SINCE COOKING APPLIANCES VARY, THESE INSTRUCTIONS ARE GUIDELINES ONLY. SIMPLY USE AS YOU WOULD A REGULAR EGG. SKILLET: SPRAY A NON-STICK SKILLET WITH NO-STICK COOKING SPRAY. PREHEAT PAN OVER MEDIUM HEAT FOR 1 MINUTE. ADD ONE CARTON OF LIQUID EGG SUBSTITUTE, COOK OVER MEDIUM HEAT, SCRAPING PAN AND STIRRING FREQUENTLY FOR ABOUT 4-5 MINUTES OR UNTIL SET. PROMPTLY REMOVE COOKED PRODUCT FROM PAN. *NOTE: DUE TO VARIANCE IN EQUIPMENT, COOKING TIME AND TEMPERATURE MAY REQUIRE ADJUSTMENT. PRODUCT SHOULD BE HEATED TO 165°F (74°C) INTERNAL TEMPERATURE.

KEEP REFRIGERATED

PERISHABLE

WHEN KEPT REFRIGERATED AT 40°F OR LESS, THIS PRODUCT HAS A SHELF LIFE AS INDICATED ON THE PACKAGE.

STORE BETWEEN 33° AND 40°F.

DO NOT FREEZE; FOR BEST RESULTS, USE WITHIN 7 DAYS OF OPENING.