Egg substitute?

jhb090107

Just made eggs for breakfast and they were wonderful but a little high calorie. I'm kind of picky and only like eggs scrambled. I was in a hurry today and just scrambled up 6 whole eggs (for 2 people) I usually like to use 4 whole eggs and 2 whites only or 4 whole and 4 whites. The problem is of course is separating out the yolks is a bit of a pain in the keaster. Does anyone know of a good egg substitute I could scramble along with a few real eggs? Looking for the protein here and to cut out the fat (obviously) but taste is also a priority my limited experience with egg substitutes has yielded that foamy almost leathery nastiness.

Help? Hints? Suggestions?

Thanks

ittybittybadonkadonk

eggbeaters to me is good........they also have egg white eggbeaters ... good luck

KimberlyKurtz

Try egg beaters they are very yumi and come in different flavors. 1.4c is only like 40 cals.
They also sell it in egg whites only too!

Mindful_Trent

I recently decided to buy "All Whites" instead of eggbeaters, because I'm trying to use more egg whites and less yolks but hated wasting the yolks. I didn't want to buy egg beaters because it has a bunch of added ingredients. All Whites, on the other hand, has one ingredient: 100% liquid egg whites. I figure simpler is better in this case - I just want egg whites - why would I want all that other stuff? Here are the Egg Beater ingredients:

Egg beaters INGREDIENTS:
Egg whites (99%), less than 1%: Natural flavor, color (includes beta carotene), spices, salt, onion powder, vegetable gums (xanthan gum, guar gum).

Vitamins and Minerals: Calcium sulfate, iron (ferric phosphate), vitamin E (alpha tocopherol acetate), zinc sulfate, calcium pantothenate, vitamin B12, vitami nB2 (riboflavin), vitamin B1 (thiamine mononitrate), vitamin B6 (pyridoxine hydrochloride), folic acid, biotin, vitamin D3.

candessb

I use egg beaters...i can't eat real eggs they gross me out for some reason.:sick:
You can also mix eggs with "All whites" so much easier than seperating the eggs.

PJilly

Just made eggs for breakfast and they were wonderful but a little high calorie. I'm kind of picky and only like eggs scrambled. I was in a hurry today and just scrambled up 6 whole eggs (for 2 people) I usually like to use 4 whole eggs and 2 whites only or 4 whole and 4 whites. The problem is of course is separating out the yolks is a bit of a pain in the keaster. Does anyone know of a good egg substitute I could scramble along with a few real eggs? Looking for the protein here and to cut out the fat (obviously) but taste is also a priority my limited experience with egg substitutes has yielded that foamy almost leathery nastiness.

Help? Hints? Suggestions?

Thanks

I'd say just stick with real eggs and separating out the yolks. I've done it for years and gotten very proficient at it. Practice makes perfect! Besides, it tastes better to me than substitutes, and it's way more cost-effective. Every morning, I have three whites and one yolk — sometimes scrambled, sometimes over easy.

BossyGirl

They sell egg white seperators at Bed Bath and Beyond for like $2. Its just like a little plastic thing. You know you can get the most out of your egg whites if you let them sit out for about 10 minutes before cracking them.

PJilly

You know you can get the most out of your egg whites if you let them sit out for about 10 minutes before cracking them.

I didn't know that. Thanks for the tip!

jhb090107

Thanks for the tips