Substituting Egg Beaters for Eggs in Recipes

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I must admit I'm new to using Egg Beaters. However, I am curious
about replacing eggs in various recipes with Egg Beaters instead.

For instance I have an Italian Torta recipe I'd like to try with Egg
Beaters. . .Do they work pretty much the same as eggs in most recipes?

Thanks. . .
Myrl Jeffcoat
http://www.myrljeffcoat.com

No!
The yolk of the egg is why we have egg beaters. The yolk is 100% fat, mostly
cholesterol, and designed to shorten your life. At the same time, the yolk
gives a richness, and an embellishment to whatever you're cooking that
nothing duplicates. The white, on the other hand, is almost all albumin, a
protein that whips into those wonderous whites, for souffles, and and so
forth that we all love. The artificial egg is egg white, plus a fake
chemical yoke without cholesterol and the other evil fats. You can't beat
the white of the egg beater; it's not separated from the fake yolk. The fake
chemical doesn't belong in what you're making because it doesn't add what
the original yolk did.
They cost far more than what they are worth.
Don't buy them.

Kent

Kent said:

No!
The yolk of the egg is why we have egg beaters. The yolk
is 100% fat, mostly cholesterol, and designed to shorten
your life. At the same time, the yolk gives a richness,
and an embellishment to whatever you're cooking that nothing
duplicates. The white, on the other hand, is almost all albumin,
a protein that whips into those wonderous whites, for souffles,
and and so forth that we all love. The artificial egg is egg
white, plus a fake chemical yoke without cholesterol and the
other evil fats. You can't beat the white of the egg beater;
it's not separated from the fake yolk.

Trader Joe's sells free-range eggwhites sealed in containers.
There are two egg-whites per individual container (I believe
there are four containers to a package) and they have an
expiration date many weeks into the future.

I tried them and was not impressed, but they are probably
better than "Egg Beaters" or similar. Probably they could
be beaten into a froth.

Steve

Kent said:

<[email hidden]> wrote in message

news:[email hidden]...>I must admit I'm new to using Egg Beaters. However, I am curious

Quoted message said:

about replacing eggs in various recipes with Egg Beaters instead.

Quoted message said:

For instance I have an Italian Torta recipe I'd like to try with Egg
Beaters. . .Do they work pretty much the same as eggs in most recipes?

Quoted message said:

Thanks. . .
Myrl Jeffcoat
http://www.myrljeffcoat.com

No!
The yolk of the egg is why we have egg beaters. The yolk is 100% fat, mostly
cholesterol, and designed to shorten your life.

[censored]. Egg yolks are divine.

Quoted message said:

At the same time, the yolk
gives a richness, and an embellishment to whatever you're cooking that
nothing duplicates. The white, on the other hand, is almost all albumin, a
protein that whips into those wonderous whites, for souffles, and and so
forth that we all love. The artificial egg is egg white, plus a fake
chemical yoke without cholesterol and the other evil fats. You can't beat
the white of the egg beater; it's not separated from the fake yolk. The fake
chemical doesn't belong in what you're making because it doesn't add what
the original yolk did.
They cost far more than what they are worth.
Don't buy them.

At least you're correct there. Egg Beaters are garbage.

Quoted message said:

Kent

--Bryan

BOBOBOnoBO® said:

At least you're correct there. Egg Beaters are garbage.

Had to google for "Egg Beaters"? Never seen the like here. Don't think
I'd buy them if they were 😉
--
Cheers
Chatty Cathy

Chatty Cathy said:

BOBOBOnoBO® said:

At least you're correct there. Egg Beaters are garbage.

Had to google for "Egg Beaters"? Never seen the like here. Don't think
I'd buy them if they were 😉
--
Cheers
Chatty Cathy

Thanks to all who responded. . .I always know I can get the answers to
my burning questions in this newsgroup!

Myrl

BOBOBOnoBO® said:

Kent said:

<[email hidden]> wrote in message

Quoted message said:

Quoted message said:

The yolk of the egg is why we have egg beaters. The yolk is 100% fat, mostly
cholesterol, and designed to shorten your life.

[censored]. Egg yolks are divine.

Quoted message said:

At the same time, the yolk
gives a richness, and an embellishment to whatever you're cooking that
nothing duplicates. The white, on the other hand, is almost all albumin, a
protein that whips into those wonderous whites, for souffles, and and so
forth that we all love. The artificial egg is egg white, plus a fake
chemical yoke without cholesterol and the other evil fats. You can't beat
the white of the egg beater; it's not separated from the fake yolk. The fake
chemical doesn't belong in what you're making because it doesn't add what
the original yolk did.
They cost far more than what they are worth.
Don't buy them.

At least you're correct there. Egg Beaters are garbage.

Quoted message said:

Kent

--Bryan

It has been at least 20 years since they publicly admitted that the bad
rap for eggs was an error of transcription and that eggs are good for
you. How can someone not have read it?

--
Posted via a free Usenet account from http://www.teranews.com

In article <[email hidden]>,

Giusi said:

BOBOBOnoBO® said:

Kent said:

<[email hidden]> wrote in message

Quoted message said:

Quoted message said:

The yolk of the egg is why we have egg beaters. The yolk is 100% fat,
mostly
cholesterol, and designed to shorten your life.

[censored]. Egg yolks are divine.

Quoted message said:

At the same time, the yolk
gives a richness, and an embellishment to whatever you're cooking that
nothing duplicates. The white, on the other hand, is almost all albumin, a
protein that whips into those wonderous whites, for souffles, and and so
forth that we all love. The artificial egg is egg white, plus a fake
chemical yoke without cholesterol and the other evil fats. You can't beat
the white of the egg beater; it's not separated from the fake yolk. The
fake
chemical doesn't belong in what you're making because it doesn't add what
the original yolk did.
They cost far more than what they are worth.
Don't buy them.

At least you're correct there. Egg Beaters are garbage.

Quoted message said:

Kent

--Bryan

It has been at least 20 years since they publicly admitted that the bad
rap for eggs was an error of transcription and that eggs are good for
you. How can someone not have read it?

Myths die hard... ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

In article <[email hidden]>,

Giusi said:

BOBOBOnoBO® said:

On Jun 26, 12:25 am, "Kent" <[email hidden]> wrote:
> <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

> The yolk of the egg is why we have egg beaters. The yolk is 100% fat,
> mostly
> cholesterol, and designed to shorten your life.

Quoted message said:

Quoted message said:

[censored]. Egg yolks are divine.

Quoted message said:

Quoted message said:

> At the same time, the yolk
> gives a richness, and an embellishment to whatever you're cooking that
> nothing duplicates. The white, on the other hand, is almost all albumin, a
> protein that whips into those wonderous whites, for souffles, and and so
> forth that we all love. The artificial egg is egg white, plus a fake
> chemical yoke without cholesterol and the other evil fats. You can'tbeat
> the white of the egg beater; it's not separated from the fake yolk. The
> fake
> chemical doesn't belong in what you're making because it doesn't addwhat
> the original yolk did.
> They cost far more than what they are worth.
> Don't buy them.

Quoted message said:

Quoted message said:

At least you're correct there. Egg Beaters are garbage.
> Kent

Quoted message said:

Quoted message said:

--Bryan

Quoted message said:

It has been at least 20 years since they publicly admitted that the bad
rap for eggs was an error of transcription and that eggs are good for
you. How can someone not have read it?

Myths die hard... ;-)

There are still folks out there who think that margarine is healthier
than butter, and Coffee Mate healthier than half&half..

Quoted message said:

--
Peace, Om

--Bryan

BOBOBOnoBO® said:

Omelet said:

In article <[email hidden]>,

Quoted message said:

Quoted message said:

Myths die hard... ;-)

There are still folks out there who think that margarine is healthier
than butter, and Coffee Mate healthier than half&half..

Quoted message said:

--
Peace, Om

--Bryan

Perhaps it is a literacy problem?

--
Posted via a free Usenet account from http://www.teranews.com

Giusi said:

BOBOBOnoBO® said:

Omelet said:

In article <[email hidden]>,

Quoted message said:

Quoted message said:

Myths die hard... ;-)

There are still folks out there who think that margarine is healthier
than butter, and Coffee Mate healthier than half&half..

Quoted message said:

--
Peace, Om

--Bryan

Perhaps it is a literacy problem?

As we all know, the majority of the public isn't very well versed in
anything. Of course, by speaking of the "general public", I'm not including
anyone from this forum. We read. :~)

kili

In article <[email hidden]>,

Giusi said:

BOBOBOnoBO® said:

Omelet said:

In article <[email hidden]>,

Quoted message said:

Quoted message said:

Myths die hard... ;-)

There are still folks out there who think that margarine is healthier
than butter, and Coffee Mate healthier than half&half..

Quoted message said:

--
Peace, Om

--Bryan

Perhaps it is a literacy problem?

Fat and high cholesterol foods were vilified for so many years, it seems
to be hard to let go. I STILL see stuff being published by the American
Heart Association that follows the outdated guidelines.

It's scary.

And it's killing a lot of people.

My blood lipid profiles are better now than they were when I followed
the low fat, high carb recommended diets.

And I've managed to stave off type II diabetes by severely limiting
sugar and starch.

Not fat and cholesterol.

My last heart ultra-sound was perfect too.

And I'm not on Statins which are liver killers.

EAT MEAT (and eggs) and live!

Dr. Atkins was right.

Oh, and for those that don't know, he was a cardiologist.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

kilikini said:

Giusi said:

BOBOBOnoBO® said:

On Jun 26, 6:49 am, Omelet <[email hidden]> wrote:
> In article <[email hidden]>,

Quoted message said:

> Myths die hard... ;-)

There are still folks out there who think that margarine is healthier
than butter, and Coffee Mate healthier than half&half..

> --
> Peace, Om

--Bryan

Perhaps it is a literacy problem?

As we all know, the majority of the public isn't very well versed in
anything. Of course, by speaking of the "general public", I'm not including
anyone from this forum. We read. :~)

kili

;-D
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

[email hidden] dropped this turd news:1182828526.285171.210250
@i13g2000prf.googlegroups.com: in rec.food.cooking

Quoted message said:

I must admit I'm new to using Egg Beaters. However, I am curious
about replacing eggs in various recipes with Egg Beaters instead.

For instance I have an Italian Torta recipe I'd like to try with Egg
Beaters. . .Do they work pretty much the same as eggs in most recipes?

I substitute Egg Beaters all the time in recipes. I notice no difference
in the flavor or texture of most recipes. You can also buy the Egg Beaters
with just the egg whites for the recipes calling for just the egg whites.
The one thing I don't like about Egg Beaters is that ya' can't have eggs
over easy 😉

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author

[email hidden] (Steve Pope) dropped this turd news:f5q8gv$qrh$1
@blue.rahul.net: in rec.food.cooking

Quoted message said:

I tried them and was not impressed, but they are probably
better than "Egg Beaters" or similar. Probably they could
be beaten into a froth.

Steve

I don't mind Egg Beaters in recipes. I seldom use them when making just
regular eggs and omelets. Next time I'm at TJ's I will look for the TJ's
container egg product.

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author

Omelet said:

In article <[email hidden]>,

Giusi said:

BOBOBOnoBO® said:

On Jun 26, 6:49 am, Omelet <[email hidden]> wrote:
> In article <[email hidden]>,

Quoted message said:

Quoted message said:

> Myths die hard... ;-)

Quoted message said:

Quoted message said:

There are still folks out there who think that margarine is healthier
than butter, and Coffee Mate healthier than half&half..

Quoted message said:

Quoted message said:

> --
> Peace, Om

Quoted message said:

Quoted message said:

--Bryan

Quoted message said:

Perhaps it is a literacy problem?

Fat and high cholesterol foods were vilified for so many years, it seems
to be hard to let go. I STILL see stuff being published by the American
Heart Association that follows the outdated guidelines.

It's scary.

And it's killing a lot of people.

My blood lipid profiles are better now than they were when I followed
the low fat, high carb recommended diets.

And I've managed to stave off type II diabetes by severely limiting
sugar and starch.

Not fat and cholesterol.

My last heart ultra-sound was perfect too.

You're inspiring me to get back on the program.

Quoted message said:

And I'm not on Statins which are liver killers.

EAT MEAT (and eggs) and live!

Dr. Atkins was right.

And the Atkins way of eating IS NOT A HIGH PROTEIN DIET!!!!!!!!
It' IS a high FAT diet. It is a high FIBER diet. LOTS of green
veggies.
And Atkins warned of the dangers of trans fats decades ago.

Quoted message said:

Oh, and for those that don't know, he was a cardiologist.
--
Peace, Om

--Bryan

BOBOBOnoBO® <[email hidden]> dropped this turd
news:[email hidden]: in
rec.food.cooking

Quoted message said:

There are still folks out there who think that margarine is healthier
than butter, and Coffee Mate healthier than half&half..

Bleh... Coffee Mate. The stuff makes me gag.

Michael
--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author

Michael \'Dog3\' Lonergan said:

[email hidden] dropped this turd news:1182828526.285171.210250
@i13g2000prf.googlegroups.com: in rec.food.cooking

Quoted message said:

I must admit I'm new to using Egg Beaters. However, I am curious
about replacing eggs in various recipes with Egg Beaters instead.

Quoted message said:

For instance I have an Italian Torta recipe I'd like to try with Egg
Beaters. . .Do they work pretty much the same as eggs in most recipes?

I substitute Egg Beaters all the time in recipes. I notice no difference
in the flavor or texture of most recipes. You can also buy the Egg Beaters
with just the egg whites for the recipes calling for just the egg whites.
The one thing I don't like about Egg Beaters is that ya' can't have eggs
over easy 😉

Throw that [censored] in the garbage and go buy yourself a dozen jumbo eggs!
Jeez, I figured you'd have more sense than that. Isn't your partner a
physician?

Quoted message said:

Michael

--Bryan

In article <[email hidden]>,

BOBOBOnoBO® said:

Omelet omp said:

In article <[email hidden]>,

Giusi said:

BOBOBOnoBO® wrote:
> On Jun 26, 6:49 am, Omelet <omp [email hidden]> wrote:
>> In article <[email hidden]>,

Quoted message said:

>> Myths die hard... ;-)

Quoted message said:

> There are still folks out there who think that margarine is healthier
> than butter, and Coffee Mate healthier than half&half..

Quoted message said:

>> --
>> Peace, Om

Quoted message said:

> --Bryan

Quoted message said:

Perhaps it is a literacy problem?

Fat and high cholesterol foods were vilified for so many years, it seems
to be hard to let go. I STILL see stuff being published by the American
Heart Association that follows the outdated guidelines.

It's scary.

And it's killing a lot of people.

My blood lipid profiles are better now than they were when I followed
the low fat, high carb recommended diets.

And I've managed to stave off type II diabetes by severely limiting
sugar and starch.

Not fat and cholesterol.

My last heart ultra-sound was perfect too.

You're inspiring me to get back on the program.

Starch carbs are seductive. ;-) Fortunately I've broken my sugar
addiction pretty much permanently.

Quoted message said:

Quoted message said:

And I'm not on Statins which are liver killers.

EAT MEAT (and eggs) and live!

Dr. Atkins was right.

And the Atkins way of eating IS NOT A HIGH PROTEIN DIET!!!!!!!!
It' IS a high FAT diet. It is a high FIBER diet. LOTS of green
veggies.
And Atkins warned of the dangers of trans fats decades ago.

Quoted message said:

--Bryan

Depends...

He has a couple of different versions.

I don't eat as high fat as he recommends simply because when you are
trying to lose weight, calories count no matter what diet you follow.

And since fat is 9 calories per gram and protein is 4 calories per gram,
you can eat a higher volume diet if you cut fat a little bit.

My point was is that fat is not evil. It does not raise your blood lipid
levels.

Simple carbs do.

I try to eat a lot of fibrous veggies. I also happen to like them.

Gimmee greens greens greens!
Altho' that last dish I posted on a.b.f was not that low carb. Only the
turkey and cabbage was. Dad likes root veggies but I try to limit
carrots. Potatoes are a rare treat.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

BOBOBOnoBO® <[email hidden]> dropped this turd
news:[email hidden]: in
rec.food.cooking

Quoted message said:

Throw that [censored] in the garbage and go buy yourself a dozen jumbo eggs!
Jeez, I figured you'd have more sense than that. Isn't your partner a
physician?

LOL... I only use them in some recipes, like pancakes etc. I've made
scrambled out of them and they aren't too bad. I used them exclusively
when I first found out I had CAD. That was until I learned about real
eggs. I don't buy them so much anymore and always have eggs on hand. One
thing about Egg Beaters is they don't seem as filling as regular eggs and
they do taste a bit artificial if you're eating them scrambled or as an
omelete. Steven seldom looks in the fridge and wouldn't be able to tell
what was in there 😉 You should see the look I get from him as I'm stuffing
a big piece of cake in my mouth... LARDY he gets ticked off.

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author