In many places I have worked the health department forbids the pooling of cracked eggs for things like egg wash, French Toast batter, and so on. Many corporation food services use them as a matter of safety on a daily basis.
My comment has to do with consistency. When made into scrambled eggs, the liquid eggs aren't bad, especially for a chaffing dish situation. In many instances I have added a Bechamel to the eggs to help with consistency and flavor. Others might use milk or cream or a mixture of the 2.
The other day, I had breakfast out in the dining room of a Ramada Inn hotel chain. They used liquid eggs for their omelettes. It was obvious that the preparation had been done a flat top grill. The omelette was square as you can imagine but had no depth or flavor, hence my question.
Can anyone here that uses this product offer any ideas as to how to make those wretched liquid eggs taste and feel more like the real thing?