Liquid Egg, Whites

CONVERSION CHART LIQUID EGG EQUIVALENT FOR LARGE EGG WHITES: 1 EGG WHITE = 2 TBSP 4 EGG WHITES = 1/2 CUP 2 EGG WHITES = 1/4 CUP 14 EGG WHITES = 1 LB (1 CARTON) COOK THOROUGHLY TO AN INTERNAL TEMPERATURE OF 165°F.

APPLIANCES MAY VARY, ADJUST HEATING TIME ACCORDINGLY.

SKILLET METHOD: SPRAY A NON-STICK SKILLET WITH NON-STICK COOKING SPRAY. PREHEAT PAN OVER MEDIUM HEAT FOR 1 MINUTE. ADD DESIRED AMOUNT OF LIQUID EGG WHITES, COOK OVER

MEDIUM HEAT, SCRAPING PAN AND STIRRING FREQUENTLY FOR

ABOUT 4-5 MINUTES OR UNTIL SET. PROMPTLY REMOVE COOKED EGGS FROM PAN. NOTE: DUE TO VARIANCE IN EQUIPMENT, COOKING TIME AND TEMPERATURE MAY REQUIRE ADJUSTMENT. PRODUCT SHOULD BE COOKED TO 165°F (74°C) INTERNAL TEMPERATURE.

PERISHABLE

KEEP REFRIGERATED

KEEP REFRIGERATED AT 33°F-40°F.

FOR BEST RESULTS, USE WITHIN 7 DAYS OF OPENING. DO NOT FREEZE. SHAKE WELL BEFORE USE.