Egg beaters

Jonathan300

Just wondering if egg beaters can be substituted for whole eggs?
Thank you

glassyo

I think that's the point of them.

But, because someone will eventually ask, why not use whole eggs?

psuLemon

glassyo wrote: »

I think that's the point of them.

But, because someone will eventually ask, why not use whole eggs?

The reason i use them is for volume. 4 egg whites is 100 calories. 1 egg is 70. I would have to eat 350 calories worth of eggs to get the equivalent volume. I can mix in veggies and use salsa for less than the eggs alone.

Heck, tomorrow i added guac and ham for equivalent calories of 4 eggs.

Oh, and egg white/beaters are pure protein, so it helps me get those numbers up.

Keto_Vampire

Egg beaters add tons of food volume without much calories; So much, that I am sick of eating egg beaters after some intense dieting (<3 whole eggs though)

AnvilHead

Jonathan300 wrote: »

Just wondering if egg beaters can be substituted for whole eggs?
Thank you

Yes - as long as the recipe doesn't call for egg yolks.

Keto_Vampire

yoke = emulsifier, important in cooking/recipes calling for eggs specifically...no emulsion from whites

AnvilHead

Keto_Vampire wrote: »

yoke = emulsifier, important in cooking/recipes calling for eggs specifically...no emulsion from whites

Also, yoke = deliciousifier.

I can eat egg whites/beaters, but I have to have at least one yolk mixed in with them. Egg whites by themselves are almost flavorless.

psuLemon

AnvilHead wrote: »

Keto_Vampire wrote: »

yoke = emulsifier, important in cooking/recipes calling for eggs specifically...no emulsion from whites

Also, yoke = deliciousifier.

I can eat egg whites/beaters, but I have to have at least one yolk mixed in with them. Egg whites by themselves are almost flavorless.

This is why I always add one egg too.

GottaBurnEmAll

psuLemon wrote: »

AnvilHead wrote: »

Keto_Vampire wrote: »

yoke = emulsifier, important in cooking/recipes calling for eggs specifically...no emulsion from whites

Also, yoke = deliciousifier.

I can eat egg whites/beaters, but I have to have at least one yolk mixed in with them. Egg whites by themselves are almost flavorless.

This is why I always add one egg too.

That's what I do. I don't eat egg beaters specifically (just get egg whites), but yeah. One whole egg plus extra whites for volume. And lots of veggies. And feta. Yum.

Sunna_W

Egg yolks are an essential part of the egg and counteracts the loss of biotin when only eating the egg white. Egg whites actually cause biotin depletion in the body (which is why many people who eat eggs only eat the yolks.) Biotin loss can eventually lead to seizures, hair loss, lack of muscle coordination and tone, and severe joint pain.

Biotin is a B vitamin that’s important for maintaining healthy hair, skin, and nails. It’s also important for digestion, metabolism, and healthy brain function.

Also, fats (like those found in egg yolk) are necessary for good health and can result in decreased risk of heart disease, increased brain health, and even weight loss. Additionally, consumption of healthy fats has been linked to an increase in good cholesterol and a decrease in bad cholesterol.

BTW - if you have high cholesterol, you are probably hypothyroid and need medication to support your thyroid (not cholesterol lowering medication).

Ref: https://www.verywellhealth.com/mary-shomon-3231467

Two eggs give you the protein content of 4 egg whites.

If you switch to a whole food, high fat, high protein diet with lower sugar and carbs you'll still lose weight if you maintain a calorie deficit...

See this website for insight:

https://www.westonaprice.org/health-topics/abcs-of-nutrition/myths-truths-about-nutrition/

CarvedTones

crazyravr wrote: »

Amount Per 1 large whole (50 g)
Calories 72
Protein 6 g
2 eggs = 144cal - 12g protein

Amount Per 1 large (33 g)
Calories 17
Protein 3.6 g
4 egg whites = 68cal - 14.4g protein

Egg whites give you more protein for the calories with less fat and much much less taste.

I often do a half measure - I will poach the eggs but leave the yolk runny, cut them up with the fork and let the yolk run, mixing it up. Eat it with the fork and don't mop up the remaining yolk. I actually like them this way; it's not something I just put up with. I would also enjoy mopping up the yolk on toast or mixing them into buttered grits; that I usually am avoiding, though sometimes I go ahead and do that if there is room in the calories budget (there always is if I want to make trade offs, of course).

bigbandjohn

Egg Beaters are basically egg whites with emulsifiers added to replace the yolks. Depending on what you want to use them for they should work most of the time if the recipe calls for beaten eggs (or whole eggs mixed in). However, they will tend to work "dryer" since there are less fats. So especially in baking, remember that. It can affect the final product. They can work as a binder in Meatballs/Meatloaf for example. We have also used them in cookies with success. That being said, they won't work in a custard, since that really depends on the yolks.

Hope that helps.