Egg Whites VS Egg Substitute

Thomas Muffaletto said:

I would like to replace the egg yolks with
substitutes on foods I will be eating more often.
Is there a rule of thumb on what on what is better
to use on certain types of foods?

I don't know about a rule of thumb; but, I use Egg Beaters instead of eggs
for everything except custard and where whole egg is a must ("sunny side up
fried", Benedict, etc.). I use it in all manner of cooking from scrambled
eggs and omelets to meatloaf and home-made bread. I could probably use Egg
Beaters in custard (there are a couple of custards at the Egg Beaters
website), but I'm sure corn starch or other thickener would need to be used
to replace the thickening power of egg yolk.

Try egg substitutes (like Egg Beaters) in everything except the obvious
problem areas and I think you'll find they work just fine.

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

Quoted message said:

Thomas Muffaletto said:

I would like to replace the egg yolks with
substitutes on foods I will be eating more often.
Is there a rule of thumb on what on what is better
to use on certain types of foods?

I don't know about a rule of thumb; but, I use Egg Beaters instead of eggs
for everything except custard and where whole egg is a must ("sunny side
up
fried", Benedict, etc.). I use it in all manner of cooking from scrambled
eggs and omelets to meatloaf and home-made bread. I could probably use
Egg
Beaters in custard (there are a couple of custards at the Egg Beaters
website), but I'm sure corn starch or other thickener would need to be
used
to replace the thickening power of egg yolk.

Try egg substitutes (like Egg Beaters) in everything except the obvious
problem areas and I think you'll find they work just fine.

tonight I checked out the Egg Beaters - kind of expensive.
I think I might go with egg whites and save the yolks for my dogs.
Tom

In article <[email hidden]>,

Thomas Muffaletto said:

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

Quoted message said:

Thomas Muffaletto said:

I would like to replace the egg yolks with
substitutes on foods I will be eating more often.
Is there a rule of thumb on what on what is better
to use on certain types of foods?

I don't know about a rule of thumb; but, I use Egg Beaters instead of eggs
for everything except custard and where whole egg is a must ("sunny side
up
fried", Benedict, etc.). I use it in all manner of cooking from scrambled
eggs and omelets to meatloaf and home-made bread. I could probably use
Egg
Beaters in custard (there are a couple of custards at the Egg Beaters
website), but I'm sure corn starch or other thickener would need to be
used
to replace the thickening power of egg yolk.

Try egg substitutes (like Egg Beaters) in everything except the obvious
problem areas and I think you'll find they work just fine.

tonight I checked out the Egg Beaters - kind of expensive.
I think I might go with egg whites and save the yolks for my dogs.
Tom

Is there a Trader Joe's in your area? If so, Trader Joe's egg substitute
is great and its reasonably priced.

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

Quoted message said:

In article <[email hidden]>,

Thomas Muffaletto said:

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

Quoted message said:

On 8-Jan-2005, "Thomas Muffaletto" <[email hidden]> wrote:

> I would like to replace the egg yolks with
> substitutes on foods I will be eating more often.
> Is there a rule of thumb on what on what is better
> to use on certain types of foods?

I don't know about a rule of thumb; but, I use Egg Beaters instead of
eggs
for everything except custard and where whole egg is a must ("sunny
side
up
fried", Benedict, etc.). I use it in all manner of cooking from
scrambled
eggs and omelets to meatloaf and home-made bread. I could probably
use
Egg
Beaters in custard (there are a couple of custards at the Egg Beaters
website), but I'm sure corn starch or other thickener would need to be
used
to replace the thickening power of egg yolk.

Try egg substitutes (like Egg Beaters) in everything except the obvious
problem areas and I think you'll find they work just fine.

tonight I checked out the Egg Beaters - kind of expensive.
I think I might go with egg whites and save the yolks for my dogs.
Tom

Is there a Trader Joe's in your area? If so, Trader Joe's egg substitute
is great and its reasonably priced.

I take it most here use egg substitutes over egg whites?
if so why? I am pretty sure that the ingredients are egg whites
and some seasonings. did I miss something?
Tom

Thomas Muffaletto said:

I take it most here use egg substitutes over egg whites?
if so why? I am pretty sure that the ingredients are egg whites
and some seasonings. did I miss something?
Tom

EggBeater's have additives, such as beta carotene, to make them
nutritionally equivalent to an egg; whites are not. Also, it's very
convenient for me to just pour rather than try and separate eggs first thing
in the AM. Also, if you don't use a lot of eggy stuff, frozen EggBeaters
are easy to keep on hand, lasting approximately forever in the freezer and
can be thawed in short order. Real eggs are quite unappealing if left in
the fridge for extended periods of time.

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"Thomas Muffaletto" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I take it most here use egg substitutes over egg whites?
if so why? I am pretty sure that the ingredients are egg whites
and some seasonings. did I miss something?
Tom

I use eggs. For a healthy choice I use those flax fed chicken
eggs...higher in omega fatty acids.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

In article <[email hidden]>,

L said:

Thomas Muffaletto said:

I take it most here use egg substitutes over egg whites?
if so why? I am pretty sure that the ingredients are egg whites
and some seasonings. did I miss something?
Tom

EggBeater's have additives, such as beta carotene, to make them
nutritionally equivalent to an egg; whites are not. Also, it's very
convenient for me to just pour rather than try and separate eggs first thing
in the AM. Also, if you don't use a lot of eggy stuff, frozen EggBeaters
are easy to keep on hand, lasting approximately forever in the freezer and
can be thawed in short order. Real eggs are quite unappealing if left in
the fridge for extended periods of time.

I also use egg substitute because I like the convenience. I just buy a
six pack of the single-use cartons. I keep a few in the freezer and a
few in my refrigerator. Egg substitutes freeze nicely and they have the
same color and consistency as whole eggs. I get mine at Trader Joe's,
and I use coupons to save on Egg Beaters whenever I find the coupons. I
also like the reduced cholesterol that egg substitutes bring to the
table. I also keep a package or two of low-fat sausage in the freezer to
go with the eggs when I want to eat a hot breakfast at home.

Once every few months, I will treat myself to a dozen locally produced
brown eggs. When I do that, I also buy a pack of bacon or some pork
sausage.