Why would you not use them as scrambled eggs? I understand not in custards or anything they need to be separated for but I’m not understand why not hard fried or scrambled
Scrambled would probably be fine… they are just a different consistency once they’ve been water glassed so I stick to only using them in my baked goods.
how long is the solution good for... such as can I use it year after year once the eggs are used up, or do I need to mix up a new batch of solution each year?
I measure the cal lime with my kitchen scale to 1 ounce (formula weight). This is what all my research has said to do and has worked for me for years! :)
This is great! We'll probably have to take advantage of this method to save some eggs for the winter!
Awesome! Hope it helps. :)
Why would you not use them as scrambled eggs? I understand not in custards or anything they need to be separated for but I’m not understand why not hard fried or scrambled
Scrambled would probably be fine… they are just a different consistency once they’ve been water glassed so I stick to only using them in my baked goods.
how long is the solution good for... such as can I use it year after year once the eggs are used up, or do I need to mix up a new batch of solution each year?
I have never tried reusing the solution. I would recommend to start fresh each year.
I thought it was one fluid oz.
I measure the cal lime with my kitchen scale to 1 ounce (formula weight). This is what all my research has said to do and has worked for me for years! :)