Packaged Egg Whites

BklynFitGuy

Looking for some opinions on packaged egg whites. I was considering getting them mostly based on the convenience factor. Is there a downside to using them?

CooCooPuff

When I used them for scrambled eggs, the finished product would always come out rubbery.

I do keep a small carton of egg product to use on other purposes

auntstephie321

I haven't used them in a while, they were convenient, but last time I looked they were more expensive than eggs and had like a million other things added to them. So I figured if I just want eggs I'll have eggs. I started precooking egg cups and putting them in the fridge, I found that to be rather easy and I would make enough for the work week so I could just grab on the go.

vvento

we use the kirkland Costco brand and buy 2 packages of 6 once a month. added to oatmeal, pancakes, waffles, omelettes w/ cottage cheese for fluff and xtra protein, and more. I haven't seen or felt any different other than meeting more of my protein goals.

bellaa_x0

I use packaged egg whites all the time for convenience.. no downside at all - they always come out the same as if I were to stand there and crack and separate 10 eggs.

BklynFitGuy

Thanks all. Hate to waste the yolks as well as spend the time separating them in the morning.

glassyo

Obligatory why aren't you eating the yolks? They're the yummiest of the yum and all nutritional and stuff.

Also, nothing wrong with cartoned egg whites. They're definitely more convenient than separation with less waste if there's nothing else to do with the yolks.

BklynFitGuy

I do eat the yolks but not consistently.

juggernaut1974

They're convenient, but I prefer whole, regular eggs.

Occasionally, if I'm looking for volume without too many additional calories, I'll mix some in with a couple whole eggs. But I found that they were pretty bland and unappetizing alone.

_John_

I chug pasteurized ones Rocky style...

Sued0nim

I use them all the time ...I add soft cheese for texture and creaminess and ham/cheese, spinach and mushroom and Worcestershire sauce, black pepper for taste

3 minute breakfast on toast

(Yolk intolerant do minimise consumption)

ElJefeChief

I also vote for the Costco brand. I use them in waffles. Just the other day I bought a cheapo random brand from the Grocery Outlet and I found they didn't whip up stiffly at all (which is no good for waffles). Guessing they were cut with milk, water, other additives perhaps

Jruzer

I frequently make omelettes with 1 whole egg and several Costco egg whites. I prefer it to whole egg omelettes and there's greater volume per calorie.

mbcieslak87

I use them all the time too! I will often add ground turkey to them to make them more tasty - or if I'm strictly making scrambled eggs I'll do one egg and the rest egg whites sometimes, but they're fine by themselves too... I think they just take some getting used to and try different brands to see what you like most - I definitely prefer some brands to others (I personally like the ones in the green carton... I dunno what brand they actually are)

BarbieAS

I use them all the time, too. I find that when you work it out, the carton is slightly more expensive than buying and separating whole eggs, but for me the not-wasting the yolk and the convenience factor are worth the extra 50 cents. (I cannot tolerate the taste or texture of egg yolks. Always hated them, I think they're just gross. Don't know why; why does anyone have any food preferences?)

I honestly just get whatever kind happens to be cheapest at that moment and I find that they all taste fine and basically the same to me. However, I'm no egg connoisseur - I just spray a coffee mug w/ nonstick spray, dump in 45g worth of egg whites in, and nuke it for 45 seconds to get a perfectly shaped egg white patty for my english muffin sandwich. That's about the only time I even use them - I don't do scrambled eggs or omelets, and if I bake I use whole eggs.

mbcieslak87

BarbieAS wrote: »

I use them all the time, too. I find that when you work it out, the carton is slightly more expensive than buying and separating whole eggs, but for me the not-wasting the yolk and the convenience factor are worth the extra 50 cents. (I cannot tolerate the taste or texture of egg yolks. Always hated them, I think they're just gross. Don't know why; why does anyone have any food preferences?)

I honestly just get whatever kind happens to be cheapest at that moment and I find that they all taste fine and basically the same to me. However, I'm no egg connoisseur - I just spray a coffee mug w/ nonstick spray, dump in 45g worth of egg whites in, and nuke it for 45 seconds to get a perfectly shaped egg white patty for my english muffin sandwich. That's about the only time I even use them - I don't do scrambled eggs or omelets, and if I bake I use whole eggs.

^^^this is how i make them often too, except I sprinkle in some precooked ground turkey crumbles... So easy and quick in the morning!

nonrg

I use whole eggs and separate them. Gives me the option to throw in 1-2 whole eggs for the healthy fats.
I also always find packaged whites to be inferior to fresh as far as taste and texture goes.

animalldy

They are great for convenience and pure protein. I do 1/2 egg white 1/2 water in my oatmeal every morning.

beemerphile1

Curious, whatta ya got against yolks?

_John_

beemerphile1 wrote: »

Curious, whatta ya got against yolks?

Macros...egg white are one of the few foods that are nearly straight protein

Queenmunchy

I mix them with eggs in my crustless quiche for simplicity. I buy the "just egg whites" and not the yellow dyed ones.