I am finding I need lots of protein to get to 40/40/20 that is my goal, and I love eggs. However, when including eggs, I often tip my fat well above the "20%" goal...So, I'm thinking Eggbeaters may be a way to get the protein without the fat.

I like the taste.

Anything wrong with these? Any nasty media articles saying they have mercury or cause cancer in them or anything?

Thanks!

-Allen

I haven't come across any negatives with Egg Beaters. I love the taste as well, prefer them over "real" eggs. :tu:

Jason

Any nasty media articles saying they have mercury or cause cancer in them or anything?
No, but the Southwestern style one has little bits of colorful stuff that, when poured out in liquid form, will make you lose your appetite.

One of the nice benefits of egg beaters is that they're pasteurized, so salmonella isn't an issue.

And they are so much easier than cracking 5 cold eggs in the morning. :D

i've acutally gotten pretty good at seperating yolks form whites...i tend to do it before i go to bed, mix it up well and cover it up with plastic wrap...then all i have to do in the morning is heat up a pan and stir the suckers around till they're fluffy. i had thought about egg beaters, but after trying them, decided to stick to my real eggs...(cant say i was a fan of the taste...)

Eggbeaters are the best! :tu:

Another thumbs up. I get 'em in bulk (plain) at Sam's and then I buy a carton or two of the flavored ones at the supermarket to mix in some flavor. They're great.

Are eggbeaters an american thing?.. Googled on it (didnt know what it is) and it looks like from the first image I saw what i assume to be eggwhites in a carton. Never heard of them over here. :confused:

I buy bulk eggbeaters (different brand, same idea) at Costco - so far so good and much easier than cracking open the eggs. I'd buy the less processed kind (without the yellow coloring and additives) but they can get pricey when not bought in bulk.

Just tried Eggbeaters, southwestern style for my pre-workout meal. They were good, but boring. Hard to describe.

Definately tolerable; But not exciting.

I miss the texture of real eggs (prefer eggs over medium then scrambled, these come out like pancakes or scrambled -- again boring.

Salsa will mask any inadequancies though.

-Allen

I *hate* 'eggs' (meaning by themselves). I use the eggbeaters for protein pancakes, 'french toast' and other recipes. No clue how they taste scrambled as I won't even eat real eggs that way. :P

I *hate* 'eggs' (meaning by themselves). I use the eggbeaters for protein pancakes, 'french toast' and other recipes. No clue how they taste scrambled as I won't even eat real eggs that way. :P

Egg beater french toast. Good idea. I'll try that.

-Allen

Eggbeaters are great. The only downside is the cost.

My normal breakfast is 9 eggwhites and 2 yokes. I pay about $1.09 for a dozen eggs. Eggbeaters is like $2.50 or so. For me it is the costs. I can easily separate the yokes from the whites, so that is not an issue for me. I am heavily into bbq/grilling on my grill, so I have a variety of rubs that I use. I found to spice up the eggs is to put some rub in with it along with some salsa. It is Eggcellent!

I really need to post a pic of my grill.

What is "rub" ?

Egg beater french toast. Good idea. I'll try that.

-Allen

Yep, I make it with ezekiel bread and splenda. :P

I like egg beaters, but do they have to be so watery when finished being cooked?

I like egg beaters, but do they have to be so watery when finished being cooked?

I nuke them w/ my morningstar farms sausage for 30 secs after I remove from frying pan, that seems to help.

I nuke them w/ my morningstar farms sausage for 30 secs after I remove from frying pan, that seems to help.
LOL! Me too! I love how they inflate like a balloon, they look like they're going to explode! Nuking them makes them nice and evenly cooked all the way through, but they come out at like 300 degrees.

What is "rub" ?

A rub is a hodge-podge of spices that is normally sprinkled/rubbed into raw meat several hours/days prior to cooking. A lot of restaurants use rubs for different meats. Anything from steaks to bbq. Think of it as a solid type of marinade.

I just got a 8.5 pound Boston Butt (pork). I just slathered it with mustard and a basic course spice rub. I put it in my fridge overnight. Tomorrow, I will take it out and throw it on my Big Green Egg Grill for about 18-22 hours at about 250 degrees F. Got some New Year's Day football to watch.

I will make a post in the 'Off-Topic Discussion' forum to maybe give you some pics of my grill and the butt. It is a machine.

Egg Beaters are expensive and have way too many additives for my likes. I just buy plain, liquid, pasteurized egg whites. They're cheaper and you can flavor them any way you like.