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    Egg beaters vs (manual) egg whites

    Posts: 218 Member
    edited January 26 in Food and Nutrition
    Any difference other than the color between packaged egg beaters and eggs that you separate yourself?

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    Replies

    • Posts: 988 Member
      Edited my previous post- Egg Beaters EGG WHITES do not list anything on the label BUT egg whites
      (I have a carton in my fridge)

      There is sodium listed on the label, but same am't listed on the carton of eggs in the same fridge...
    • Posts: 1,776 Member
      Cost. (it's actually cheaper to throw out the yolk).

      I'm pretty sure egg beaters are pasteurized as well (not that this matters if you're cooking them anyway).
    • Posts: 2,394 Member
      Egg beaters ingredients.


      INGREDIENTS: EGG BEATERS (egg whites (99%), less than 1% of vegetable gums (xanthan gum, guar gum), color (includes beta carotene), salt, salt, sodium hexametaphosphate, onion powder, natural flavor, spices), LIQUID SHORTENING (Partially Hydrogenated Soybean Oil, Salt, Soy Lecithin, Natural & Artificial Flavor, Beta Carotene, TBHQ and Citric Acid, dimethylpolysiloxane, an Anti-Foaming Agented Added.)

      So, less than 1% of egg beaters is made up of things to make it last longer and improve the taste.

      From a practical point of view, they seem the same.
    • Posts: 988 Member
      Cost. (it's actually cheaper to throw out the yolk).

      I'm pretty sure egg beaters are pasteurized as well (not that this matters if you're cooking them anyway).

      They make powdered egg whites- which is cheaper still.
    • Posts: 218 Member
      Thanks for all the information!
    • Posts: 4,603 Member
      Egg Beaters (and other pre-packaged egg white substitutes) taste awful to me. I guess it is because of all the weird ingredients listed above, but I won't waste my money on them.
    • Posts: 3,198 Member
      Egg beaters ingredients.


      INGREDIENTS: EGG BEATERS (egg whites (99%), less than 1% of vegetable gums (xanthan gum, guar gum), color (includes beta carotene), salt, salt, sodium hexametaphosphate, onion powder, natural flavor, spices), LIQUID SHORTENING (Partially Hydrogenated Soybean Oil, Salt, Soy Lecithin, Natural & Artificial Flavor, Beta Carotene, TBHQ and Citric Acid, dimethylpolysiloxane, an Anti-Foaming Agented Added.)

      So, less than 1% of egg beaters is made up of things to make it last longer and improve the taste.

      From a practical point of view, they seem the same.

      Ew!!! That's trans fats! :sick: :sick: :sick:
    • Posts: 988 Member
      show previous quotes

      Ew!!! That's trans fats! :sick: :sick: :sick:

      Maybe it's just *me* but I like Egg Beaters BETTER, but that's because I have had TOO many incidents w/
      egg shells in my eggs, or opening bloody ones,
      and I REALLY don't like the *umbilical cord* I find in some of them.....Now that's EW!!! +o( sick
    • Posts: 577 Member
      show previous quotes

      Maybe it's just *me* but I like Egg Beaters BETTER, but that's because I have had TOO many incidents w/
      egg shells in my eggs, or opening bloody ones,
      and I REALLY don't like the *umbilical cord* I find in some of them.....Now that's EW!!! +o( sick

      I have never opened a bloody egg. As for umbilical cord, I think I know what you mean, I think those are in all eggs. They seem to be in every one I open. It doesn't bother me. Occasionally I will get egg shells in my eggs. I prefer the egg whites I do by hand. The ones in the carton kind of gross me out, but they taste fine.
    • Posts: 73 Member
      I found that Egg beaters have a different taste and not to mention are slightly higher in calories than real egg whites.

      A tip on how to prevent egg shells in your egg whites: crack the egg on the flat surface rather than the edge of the bowl or counter. It helps in creating a straight crack rather than a jagged one. A straight crack also helps in preventing the yolk from breaking when separating the yolk from the egg white.
    This discussion has been closed.

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