Egg beaters vs (manual) egg whites

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jolt28
jolt28 Posts: 218 Member
in Food and Nutrition
Any difference other than the color between packaged egg beaters and eggs that you separate yourself?

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  • Jill_newimprovedversion
    Jill_newimprovedversion Posts: 988 Member
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    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...
  • FunkyTobias
    FunkyTobias Posts: 1,776 Member
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    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).
  • iAMsmiling
    iAMsmiling Posts: 2,394 Member
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    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.
  • Jill_newimprovedversion
    Jill_newimprovedversion Posts: 988 Member
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    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.
  • jolt28
    jolt28 Posts: 218 Member
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    Thanks for all the information!
  • Lyadeia
    Lyadeia Posts: 4,603 Member
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    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.
  • jennifershoo
    jennifershoo Posts: 3,198 Member
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    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:
  • Jill_newimprovedversion
    Jill_newimprovedversion Posts: 988 Member
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    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:

    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
  • JDBLY11
    JDBLY11 Posts: 577 Member
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    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:

    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.
  • maryv83
    maryv83 Posts: 73 Member
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    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.

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