Egg Beaters any good?

Rachel_Louise85
Rachel_Louise85 Posts: 26 Member
in Food and Nutrition
I was thinking about trying egg beaters for some breakfasts and maybe lunches. Like make an omelet or scrambled. Has anyone tried this before? Does it taste good or am I better off sticking to regular eggs? Thanks in advance! :):flowerforyou:

Replies

  • nilbogger
    nilbogger Posts: 870 Member
    They taste OK. They're really not good on their own... you need to add something to them to make them taste good.
  • Rachel_Louise85
    Rachel_Louise85 Posts: 26 Member
    So if I make an omelet with diced tomatoes, spinach and peppers with some Mrs. Dash. It should be okay. Thank you for your opinion. :)
  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    just eat eggs...eggs are natural and wholesome and frackin' delicious. If you want more volume but don't want to take the calorie hit, get some egg whites (make sure it's only egg whites) in a carton and add to an egg or two and scramble that up.

    I see no point in adding more highly processed crap to one's diet, particularly as a substitute for something that is perfectly natural and wholesome like the incredible edible egg.
  • mmerry5
    mmerry5 Posts: 69 Member
    I prefer "egg whites." Same concept, but without any of the extra's (yellow coloring, flavors?) that Egg Beaters add. You can buy them in a carton the same way and can get them from "egg beaters" or a store brand. Not quite as tasty as an egg with the yolk, but I eat egg whites all the time because I like the calorie savings. Though, I'm sure there are many that prefer Egg Beaters. (And some that would not give up the whole egg. I was about to say "real" egg, but egg beaters and egg whites are "real" just without the yolk.) It's a personal preference.
  • fleetzz
    fleetzz Posts: 962 Member
    Not really, they act like eggs but don't taste like them. Give them a try if you like, but there is nothing wrong with the real thing.
  • Mbierschbach
    Mbierschbach Posts: 94 Member
    I have a very relevant recent experience. I've been eating Egg Beaters a lot over the past 4 months.
    In fact I prefer the Costco Kirkland substitute just for cost. Well, wouldn't ya know those jerks changed their stock and now only sell pure egg whites in place of their egg substitute. I was adding one whole egg to my 3 "eggs worth" of Egg Beaters.

    I remember always disliked plain whites on their own. Just pouring them is considerably different than the (rather overprocessed) Egg Beaters product. Think pouring cream vs. pouring water. However - remember that one whole egg I'm adding? Continuing that practice with pure egg whites has made them almost an equivalent apperance and texture to Egg Beaters or regular scrambled whole eggs. Give it a try. I'll continue and now I don't have the 23 other ingredients they add to Egg Beaters to make them appear attractive.
  • hgycta
    hgycta Posts: 3,013 Member
    I personally love them! I use about 1/2 cup of the southwestern style egg beaters with a slice of skim cheese and fold it into an omelet, putting it between a yummy english muffin or into a pita (depending on my mood) and then pair it with a cup of yogurt or whatever else I'm in the mood for. Very low calorie, delicious, and filling! Sometimes I'll just use a half cup of regular egg whites and mix it with one scrambled egg to kind of bulk it up for less calories as well, there's so many things you can do! Buy a small carton of it if you're curious, they come in all sizes and what have you got to lose (well, aside from a few bucks)? :)
  • mamabanana
    mamabanana Posts: 62 Member
    I wasn't a fan. They are ok, but just that. What I like to do is make one whole egg mixed with one egg white for scrambled or omelette. Whole foods taste much better. :)
  • Francl27
    Francl27 Posts: 26,371 Member
    I just have egg whites or regular eggs (or one regular egg and some egg whites).

    For some reason though I'm actually starting to prefer the taste of frittatas and scrambled eggs with just egg whites... and it saves calories. Win/win.
  • dayzeyblue
    dayzeyblue Posts: 15 Member
    I did not like egg beaters...probably because i LOVE real eggs.

    What I do in the morning before work I take 1 oz of Boars Head Ham shred it into a sprayed pan (30 cals) then on top of that i put one whole egg and one egg white (90cals) I like a runny yoke once ccoked i put about 7grams low fat shredded cheese on top (20cals) then I toast 1 slice of low cal bread (45cals). I put my egg on a paper plate fold it in half covering the egg slide it into a gallon ziplock...wrap a piece of papertowel around the dry toast bring it all to work. Heat up my egg for 15 sec when i get to work break the yolk spread it over the top put that on top of my toast and eat it like egg pizza...lol... I have it at my desk....takes less than 10 minutes to cook in morn and only 185 cals! I have it every morn...fills me up till lunch!
  • Archon2
    Archon2 Posts: 462 Member
    They are mostly egg whites with a little extra coloring, flavoring, and some oil. I think they taste close enough to whole eggs and the calorie levels are great. A full cup of the stuff makes a nice big omelet and low-cal to boot. You'll read a lot of criticism of Egg Beaters on the Internet, but I think the only valid thing is that they can't be fresh as eating actual egg whites from fresh eggs. IMO.

    Lately I have been just using one whole egg and 1-2 egg whites and tossing those yolks. Still tastes great and no processing or additives.

    I say if you like them, then have them. Just make sure you get some of the other fats and nutrients that the Egg Beaters take out.
  • KombuchaCat
    KombuchaCat Posts: 834 Member
    I would just stick to regular eggs.
  • gelendestrasse
    gelendestrasse Posts: 204
    We take egg beaters camping with us - easier than eggs. I find that olive oil in the pan makes them taste pretty good. Same with the dehydrated eggs, for that matter. Egg beaters are fine for omelets. At least that's what we think.
  • daj150
    daj150 Posts: 815 Member
    I love them. However, you can easily make Egg Beaters with egg whites and seasonings. Lots of websites with examples. Pure Egg Whites (nothing added at all) are typically a lot cheaper too.
  • Oscarinmiami
    Oscarinmiami Posts: 326 Member
    just eat eggs.
  • Oscarinmiami
    Oscarinmiami Posts: 326 Member
    just eat eggs...eggs are natural and wholesome and frackin' delicious. If you want more volume but don't want to take the calorie hit, get some egg whites (make sure it's only egg whites) in a carton and add to an egg or two and scramble that up.

    I see no point in adding more highly processed crap to one's diet, particularly as a substitute for something that is perfectly natural and wholesome like the incredible edible egg.

    exactly
  • Cortelli
    Cortelli Posts: 1,369 Member
    Like 'em a lot. I get the southwestern flavor -- basically bits of peppers and onions in them. Quite nice. Not as good as real eggs -- I eat real eggs all the time, but when I'm cutting and/or I have certain macro needs that makes three eggs a bit of a challenge to fit in well, some egg beaters from a carton provide an excellent option.

    Re: egg beaters vs egg whites -- I am *not* a fan of just egg whites as a substitute for actual eggs, whether on their own or as part of a scramble or omelet. I'd actually suck it up and just use real eggs before any pure egg whites from a carton. The only time I happen to use a real egg white is when making a tasty whiskey sour - and then the dog gets lucky and gets a yolk.

    Whatever happens in the "processing" that some are riled up about, it makes egg beaters (at least the SW flavor) considerably better than egg whites from a carton for most egg substitute applications, IMHO.
  • DanaDark
    DanaDark Posts: 2,187 Member
    I usually make my eggs with just 1 whole egg, and 2 egg whites (I remove the yolk myself). From there, I usually add other things such as spices, diced tomatoes, diced bell peppers, salsa, etc. whatever I feel like at the time.

    It is really not hard to separate the yolk from the whites.

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