Carton of Egg Whites vs Actual eggs

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Replies

  • pcrozier99
    pcrozier99 Posts: 35 Member
    edited April 2022
    As far as taste and calories? No difference. A few more preservatives, of course. I have found it super convenient and a great weight for some healthy protein.
  • glassyo
    glassyo Posts: 7,739 Member
    pcrozier99 wrote: »
    As far as taste and calories? No difference. A few more preservatives, of course. I have found it super convenient and a great weight for some healthy protein.

    The carton of egg whites in my fridge just contains egg whites. And eggs (for some reason :)). Don't they have to disclose any preservatives?

    But, yup, no difference other than the convenience of pouring verses cracking and separating and hopefully not getting any unwanted shell.
  • paints5555
    paints5555 Posts: 1,233 Member
    pcrozier99 wrote: »
    As far as taste and calories? No difference. A few more preservatives, of course. I have found it super convenient and a great weight for some healthy protein.

    In general, no preservatives which would have to be declared if added. They last longer because they are pasteurized (heated) as part of their manufacturing process.
  • asellitti6523
    asellitti6523 Posts: 37 Member
    I buy both eggs and egg whites in the carton. I typically go with 2 whole eggs and then a couple tablespoons of the egg whites and scramble. It helps cut down on the cholesterol but eating only the whites would be pretty expensive.
  • acpgee
    acpgee Posts: 7,953 Member
    I try to manage use of yolks and whites from fresh eggs, but keep egg white ice cubes in the freezer for when I am short on whites and need some. Freeze a carton in silicon ice cube trays or muffin tins for long term storage, transferring them into a ziplock bag once frozen. A typical egg white is 40g so that is the weight I aim for when making the ice cubes.

    Recipes for using excess yolks:
    Hollandaise, mayonnaise
    Spaghetti carbonara
    Salt cured egg yolks
    Baked custard
    Lemon curd

    Recipes for using excess whites:
    Meringue or pavlova
    Almond or coconut macaroons
    Calorie stretching scrambled egg with extra whites
    Batters for crumbing and frying such as for schnitzel
  • xrj22
    xrj22 Posts: 217 Member
    Great convenient source of protein with low fat and calories. Make a good scramble with sauteed veggies and som herbs.

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