I bought an "bottleped egg" and I made it an omelet and I scrambled eggs: I'm going to show you what I have

The mixture has long been used by professional chefs and is particularly useful in the preparation of large quantities of omelettes or pastries.

The secret of the perfect omelette in large hotels therefore lies not in the use of whole eggs, but in the mixture.

I decided to try this product. Previously, I had already bought liquid egg whites from the same company, which was particularly suitable for the production of white creams and angel spawners, because egg whites no longer needed to be separated from the yen.

Now I decided to try a liquid egg. I started by boiling scrambled eggs and poured the contents of the bottle into an oil saucepan.

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