eggs vs. egg beaters

EggBeaters can be used in any recipe calling for eggs. 1/4 cup equals 1 large egg.

I don't use egg beaters, so I can't answer that part of your question... but I do have hens and fresh eggs. Raw eggs can be frozen for later use, though not in the shell. If you crack some raw eggs and mix them together, you can freeze them in an ice cube tray and each cube is about 1/2 an egg. Hope this helps with your recipes.

That is a clever idea! I never knew you could do that!

Thanks for that tip. I never knew you could freeze raw eggs. We camp bunches when the weather is with us and being able to take frozen eggs in ice cube trays is such a great idea. Thanks for sharing that.

We use the ice cube trays when we make large batches of homemade pesto or very thick tomato sauce (almost tomato paste). We just pout either into an ice tray and freeze, then dump into resealable bags and label with a date. 1 cube is about 2oz and is usually just enough for small recipes. Since we found the pesto ice cube tray thing, we not buy the store brand tomato soups and add a cube of pesto and 'kick it up a notch'. Your tomato soup will never be the same.

Very cool tip about freezing eggs in an ice tray.

what are egg beaters? are they egg whites in a carton? I've seen posts about whether scrambled eggs at breakfast buffets in hotels use egg beaters in them.
Sorry I'm not from the US and I'm going to Orlando for Christmas so am interested.

Good tip about freezing the eggs, I learn something new here every day

bfitgirl---Egg Beaters is a brand of egg whites in a carton.It has yellow color added to it. I don't like the taste of them when I scramble them alone. If I use egg Beaters, I almost always will add a whole egg to mask the taste. I do prefer 100% liquid egg whites in a carton. No color or preservatives added. I use this in cooking, baking, and will sometimes add to my smoothies to up my protein intake.

If you're making a fluffy type merengue, do NOT use egg beaters. You need to use real eggs. Egg beaters are made for cooking normal food and won't fluff up the same. A souffle will not fluff and merengue cookies won't turn out the same. You can read on the side of the box and they state to NOT use them for anything that requires fluffing up.

I use egg beaters too without any discernable change in taste or quality. I also use them to a make an AWESOME mock hollandaise sauce. I just add some egg beaters to a microwaveable cup and add a splash of lemon juice. and lemon pepper. Microwave for 45 seconds stopping to whisk after 20 seconds. I add a little water to thin to desired consistancy. Depending on what I'm doing with it I sometimes use more lemon juice or even OJ to thin it and add herbs etc. YUM!

what are egg beaters? are they egg whites in a carton? I've seen posts about whether scrambled eggs at breakfast buffets in hotels use egg beaters in them.
Sorry I'm not from the US and I'm going to Orlando for Christmas so am interested.

Good tip about freezing the eggs, I learn something new here every day

bfitgirl---Egg Beaters is a brand of egg whites in a carton.It has yellow color added to it. I don't like the taste of them when I scramble them alone. If I use egg Beaters, I almost always will add a whole egg to mask the taste. I do prefer 100% liquid egg whites in a carton. No color or preservatives added. I use this in cooking, baking, and will sometimes add to my smoothies to up my protein intake.

Thanks for info! Sometimes I'm so envious of the products you have in the US (low carb cake mix unheard of in ireland!) but mostly I'm happy that we're generally forced to make dishes from scratch! No nastily stuff added!