100 lb. Club - Eggbeaters?
09-17-2009, 08:29 AM
Do they make a different brand that doesn't taste so strange?
IMO, these "eggs" taste like the film that comes off the shell when you peel a boiled egg. :(
I made a ham & cheese omelette yesterday morning and I barely got it down. And then last night for supper we had breakfast, French toast to be exact and I used eggbeaters instead of regular eggs, it was pretty good.
I've come to the conclusion that eggbeaters taste so much better when mixed in something rather than eating them like scrambled eggs.
What do y'all think?
09-17-2009, 08:38 AM
Gosh - I have had eggbeaters many times and don't taste a funny taste. However, when use them in a scramble, I always use some ketchup because that's the way I like scrambled eggs.
Actually - now I use egg whites from fresh eggs for my scrambles, french toast, etc. They taste great to me. Of course, they are white - but, you get used to that. And - it's alot less expensive to use egg whites rather than eggbeaters.
09-17-2009, 08:40 AM
Really? Maybe it's just me then.
09-17-2009, 08:47 AM
I don't post here, but saw your post on eggbeaters. I only use eggbeaters when I cook with eggs and I use them in absolutely everything and never found them to fail, from chicken fried steak and steak fingers, to french toast, homemade bread products or anything that uses eggs. The fact is, they are not ever going to have the rich taste of egg yolk like a regular egg so if you are eating them just as eggs and absolutely can't have the cholesterol of regular eggs, kick them up a bit with other things, add veggies, turkey bacon, turkey sausage, hot sauce, ff cheese or any variety of spices you like. If you can have eggs but are trying to cut calories, etc, use one serving egg beater and one egg mixed together. My husband and I are on WW and I thought he would kick a fit by using them in cooking but he can't tell the difference. He just basically quit eating eggs as eggs except for occasionally and then eats regular eggs. Hope this gives you another perspective. Faye
09-17-2009, 08:52 AM
Yes it does, thanks for the info.
09-17-2009, 08:59 AM
I generally use a store brand but sometimes buy eggbeaters when I shop at a different store and I can't tell the difference between them. They are basically the same as egg whites with some yellow food coloring and stabilizer,I think. I use them instead of egg whites for convenience and not having to deal with the egg yolk, which I otherwise might be tempted to eat (in a scramble).
Like others have said, they are only good for a straight egg substitute if you add some flavor. I also put ketchup on eggs (which I pretty much always cook with frozen spinach) and then it's fine.
09-17-2009, 09:16 AM
Maybe I'm not picky, but the Southwestern flavored eggbeaters taste delicious to me. I just spray some PAM into a pan and fry them up.
09-17-2009, 09:19 AM
They do taste weird. I remember a friend of mine was having cholesteral problems, and ordered an eggbeater omlette in a restaurant. I was curious, so I tasted it. It tasted nothing like eggs, and I felt so bad for her!
I do use them for hungry girl type recipies, where you have to coat something with egg. Then you don't really notice the taste. I think that unless you have a cholesteral problem, there's no reason not to eat real eggs, they're good for you, packed with protien! (This is what I was told by the ladies here, after I freaked out because eating one egg caused my dailyplate to say that I was way over my cholesteral for the day!)
09-17-2009, 09:24 AM
I eat the eggbeaters almost every morning, I add a little bit of garlic powder and a little pepper. I think that takes the odd taste out of them for me.
09-17-2009, 09:37 AM
Does anyone know which part of the egg contributes more to the protein? Is it the white or the yolk? Just curious. Thanks!
09-17-2009, 09:41 AM
Its the white, 4 grams protein. The yolk has 2.7 grams.
09-17-2009, 09:56 AM
I love them in a breakfast burrito....I scramble, add veggies or a little lean ham and LF cheese and roll it all up in a tortilla. You can freeze several at a time and pop them in the microwave for a quick breakfast....yum!
09-17-2009, 12:06 PM
I used to buy eggbeaters but now I just break open the egg and seperate them. If I make an omellete I'll use 3-4 egg whites and one yolk for more flavor :)
Egg beaters are basically just egg whites with yellow coloring...
Egg whites (99%), less than 1%: Natural flavor, color (includes beta carotene), spices, salt, onion powder, vegetable gums (xanthan gum, guar gum).
I love egg beaters... but eating regular AA eggs tends to make me feel sick... so I may not be the best judge.
I haven't seen many other substitutes out there, but you could always separate the eggs yourself and just eat the whites... or do 2-1 whites, yolk. ???
09-17-2009, 02:32 PM
Its the white, 4 grams protein. The yolk has 2.7 grams.
09-17-2009, 02:38 PM
I think they taste funky.
09-17-2009, 02:42 PM
Blech on their own. I use one whole egg and 4 egg whites for egg dishes (scrambled, french toast, and so on) but WILL use egg whites if they are part of a recipe like chocolate chip cakies (WW recipe, awesome!) or in meatloaf or something specific. IF I can't substitute egg whites....
Something creepy and funky about them on their own...IMHO
09-17-2009, 06:30 PM
I don't use them. I eat real, whole eggs. I just make room for them in my plan, that's all.
09-17-2009, 08:02 PM
i never had a problem with the taste so much as the texture. I don't eat them plain, but is use them for egg sandwhiches, pad thai, and any other recipe that calls for eggs
09-18-2009, 03:58 AM
Because they're just artificially colored whites, I find it's more economical and better tasting to use a combination of eggs and egg whites. When "scrambling" I do use 1 whole egg to 4 or 5 egg whites. When I first started adding extra whites, I started with 1 egg to 2 additional egg whites, and just kept adding another egg white every time I made them. Now I can use up to 6 egg whites for every whole egg, but without any yolk, scrambled eggs just don't taste like eggs to me. My husband won't eat any ration of less than a 1 egg to 3 egg whites (the point at which he can tell that I made the eggs "differently").
I follow an exchange plan, so there are times when I just factor in the yolk but since I like the taste of scrambled eggs with fewer yolks, I figure it allows me to spend my fat exchanges on something else.
In my exchange plan one medium to large egg = 1 protein exchange, and one large to extra large egg = 1 protein and 1 fat, but 3 egg whites = 1 protein exchange - so egg whites are a better "value" because they're more filling for fewer calories/exchanges.