Eggs vs Egg Beaters

tinasullens

OK folks, I've been trying to find some information regarding the differences between using real eggs vs egg beaters. I used to eat real eggs, but the smell when cracking open the shell repulses me so I switched over to egg beaters. I stick with the All Whites mostly, but on occasion will mix in some of the Southwestern variety. I like the additional protein source (since I'm vegetarian) that I get from eggs/egg beaters so I don't want to cut them out. I know eggs aren't as bad as once thought, so I don't mind keeping them in my diet.

What bothers me most is the amount of sodium in the egg beaters. I wondered if it would be much less in regular eggs? I've done a little research online and it seems there is approximately 55mg of sodium in the egg white alone? Does that sound right? There was approximately 75mg in the whole egg. I thought most of the "bad" stuff was found in the yolk.

I also don't like that the southwestern and original egg beaters (not the All Whites) have a lot of extra ingredients added - things I can't even pronounce. The All Whites only has 100% egg whites. Period. So apparently what sodium content is in there is what's actually in the egg whites.

Any other thoughts out there? My concern is mainly about the sodium.

Thanks!!

questionablemethods

That's really a pretty small amount of sodium. There are a lot of natural, whole foods that have sodium in them naturally. Your body needs some sodium in order to function properly (I can't remember the exact science of it, but I believe it helps carry electrical impulses across nerve fibers). You need to watch your intake if you have high blood pressure and too much can also cause you to retain water, but remember that you do need some (the number I found from the USDA is about 1500 mg/day).

Also, while egg yolks do have fat and some cholesterol (presumably the "bad stuff" you are talking about), egg yolks from free range birds (or those fed an enriched diet) have good vitamins and omega 3 fatty acids. With some bad you get some good. That's the way it is with a lot of whole foods. I typically have one whole egg and one or two egg whites. I've bought the All Whites before too, but all the ingredients in the Egg Beaters kind of turn me off. I would rather have an actual egg, personally.

tinasullens

I don't have any issues with high blood pressure or anything, but I am trying to stay within the daily allowance for sodium. I don't add salt to anything and I don't eat much processed anything so I'm usually at or a little below the daily amount that's recommended on MFP.

However, I opted for egg beaters this morning for breakfast and for 1/2 cup All Whites + 1/2 cup Southwestern, it came up to 550mg of sodium. And I love, love, love hot sauce...until I read the label and discovered there's 240mg in just 1 tsp. of the stuff! I tossed it out.

I want to stick with whole foods as much as possible. It is really convenient to have those boxes of premixed eggs ready to go, but since I don't eat eggs that much, I think I'm going to start buying real eggs. I will look into the ones from free range as I've just recenlty watched Food, Inc. yikes!

Thanks Kaitlin!

imagymrat

You can freeze your egg whites, they freeze beautifully, raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays, I use ice cube trays because one egg white fits perfectly into the little squares and freeze until firm. Label the container with the date and the number of egg whites, if you're using a bigger container.

questionablemethods

You can freeze your egg whites, they freeze beautifully, raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays, I use ice cube trays because one egg white fits perfectly into the little squares and freeze until firm. Label the container with the date and the number of egg whites, if you're using a bigger container.

Brilliant! I never knew that.

tinasullens

Awesome idea!!

I will have to try this. How long do they keep in the freezer though? A week? And do they have a weird consistency when you cook them after they've been frozen? I usually just use a cooking spray and scramble them, but sometimes I use the liquid egg whites in my protein pancakes.

imagymrat

Awesome idea!!

I will have to try this. How long do they keep in the freezer though? A week? And do they have a weird consistency when you cook them after they've been frozen? I usually just use a cooking spray and scramble them, but sometimes I use the liquid egg whites in my protein pancakes.

Let them thaw completely and use them like you would to scramble or bake, i've even made a meringue for a lemon pie with them with no problems, the longest i've had them frozen is 2 months and they were fine. I usually take a few cubes out stick them in a glass and by the morning they're ready, if I need them quicker I thaw them in the microwave, or in a glass bowl over a pot of boiling water, but you gotta watch them close with the microwave, so you don't start cooking them.

tinasullens

Cool beans! I'll be trying this out ASAP! I'll just have to hold my breath while cracking open the eggs. Ugh. :sick:

Thanks again!!
Tina

foxyforce

i think it is nuts that natural foods have sodium...i totally didn't know that. i had to look it up for myself to believe it. but it is such a small amount so i guess it doesnt matter

barbiecat

:flowerforyou: your body needs sodium but most people get too much. I try to keep mine at 1500 mg per day which is lower than what MFP suggests. the problem with egg beaters is not just the sodium, it's all the extra ingredients.

your body also need some cholesterol but most people get too much. Eggs contain about a full day's worth of recommenced cholesterol so if you eat one egg then there's no room for any other animal products in order to limit cholesterol.

I used eggbeaters for awhile until I got concerned about the extra ingredients. Now I eat one hard boiled egg as a snack a few times a week on days when I'm not eating meat.

There is so much to learn......you just take baby steps putting all the pieces of the puzzle together and deciding what is most important to you.
:bigsmile: :bigsmile: :bigsmile: :bigsmile: :bigsmile: :bigsmile: :bigsmile: :bigsmile:

tinasullens

i think it is nuts that natural foods have sodium...i totally didn't know that. i had to look it up for myself to believe it. but it is such a small amount so i guess it doesnt matter

I know right?! I was shocked to learn that organic baby spinach has sodium! WHAT??? Oh well, it is minimal, but I don't understand how it gets there. Whatever. *sigh*

With the All Whites, there are no extra ingredients but think I may save money just buying regular eggs (free range)? Will have to check it to see I guess. I do like the idea of being able to have hard boiled eggs in my salads sometimes and making egg salad as a snack, so idk, we shall see.

questionablemethods

i think it is nuts that natural foods have sodium...i totally didn't know that. i had to look it up for myself to believe it. but it is such a small amount so i guess it doesnt matter

I know right?! I was shocked to learn that organic baby spinach has sodium! WHAT??? Oh well, it is minimal, but I don't understand how it gets there. Whatever. *sigh*

(I'm not a chemist, so maybe someone else can enlighten us more. But here's my guess.) Sodium is just like any other naturally occurring element. It exists in food and animals the same way that something like potassium does. It is essential for all living organisms. With the eggs, I'm sure it is them in just the same way that sodium exists in humans or any other animal (from the food eaten by the chicken). In the spinach, I'm guessing it comes from the soil. They all need it to function properly, just like humans.