Liquid Egg Product, Cage Free

CONVERSION CHART LIQUID EGG EQUIVALENT FOR LARGE EGGS:

1 EGG = 3 TBSP 4EGGS = 3/4 CUP 2 EGGS = 1/3 CUP 8 EGGS = 1 LB (1 CARTON) 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 PRODUCT, 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.