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Old 10-07-2010, 03:09 PM   #31
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I don't think it is true either. A lot of places use fresh eggs, but probaly just as many use liquid eggs, the ones from carton.

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Old 10-07-2010, 04:07 PM   #32
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Originally Posted by CharlieD View Post
I don't think it is true either. A lot of places use fresh eggs, but probaly just as many use liquid eggs, the ones from carton.
I can remember having my prep cook cracking eggs into big buckets for the morning. Man, we'd go through cases. We used liquid eggs a lot for egg white scrambles or omelets.

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Old 10-07-2010, 11:01 PM   #33
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I like to beat the eggs with no additives and cook them on medium heat. I'm usually buttering toast so I don't want it to cook too fast. Medium heat seems to be just about right. By the time the toast is buttered the eggs are within a minute of being ready.

I watch my salt so I usually have sausage that I cut up and mix with the eggs after they are done. There is enough salt in the sausage to season the eggs.

Sometimes I like to slip a slice of cheese into the egg mixture right after pouring into the pan for the creamy taste.


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