Liquid Eggs 101

• Liquid eggs are simply shell eggs that have been heated briefly at high temperatures to pasteurize them and destroy bacteria. The eggs are whipped together and may be processed with stabilizers or flavorings. You can use them just as you would shell eggs.

The Method

• When baking liquid eggs in the oven, thoroughly coat your baking dish with butter or a non-stick cooking spray to prevent sticking. For the best flavor and texture, combine the eggs with additional ingredients. Make a frittata -- or baked omelet -- with grated cheese and bacon. Combine the eggs with bread, hash browns and seasonings for a breakfast casserole. Although you can bake egg products on their own, they'll likely have little flavor.

Don't Overcook Them

• One advantage to cooking liquid eggs on the stove top is that you can easily stir them and gauge when they're done. In the oven, it's harder to monitor the eggs, and you're more likely to overcook them. Bake liquid egg dishes in an oven set to 350 degrees Fahrenheit for 20 to 30 minutes, depending on the size of the dish, or until the eggs are golden brown, slightly puffy and set.

Keep Them Safe

• Serve the hot eggs immediately. Break them up gently with a fork or serving spoon and wrap them in a flour tortilla for breakfast burritos or serve them on English muffins with sausage or ham. However you serve them, keep them hot and refrigerate them within two hours at 40 F. Use the leftover eggs within three days, and reheat them to 160 F before consuming.