Any ideas on what I can add to egg beaters to make them palletable without screwing up the macros too much?

These are worse then cottage cheese when it comes to texture and there is almost ZERO taste... Very tough to eat.. for me anyway.

Any ideas on what I can add to egg beaters to make them palletable without screwing up the macros too much?

These are worse then cottage cheese when it comes to texture and there is almost ZERO taste... Very tough to eat.. for me anyway.I have never tried the plain Egg Beaters, so I assume that is the flavor you find unpalatable? I always buy the "Southwestern" and "Garden Vegetable" varieties, which are excellent and quite flavorful. I usually throw in a little fresh chopped cilantro and some cumin, and of course lots of fresh ground pepper and a little salt.

As for the texture, I cook them longer than they say to on the package. I hate runny eggs so I cook them until they are golden brown. The texture is exactly like regular scrambled eggs when cooked all the way.

I have to agree with John on this one. I've gone through a package of Eggbeaters this week using them just like regular eggs - no problemo.

I'm a bit of a spice freak so I add Chipotle Powder, Cayanne, Black Pepper, etc. to my eggs.

Just make 'em like scrambled eggs, ignore the box -- it works for me! :tucool:

I have never tried the plain Egg Beaters, so I assume that is the flavor you find unpalatable? I always buy the "Southwestern" and "Garden Vegetable" varieties, which are excellent and quite flavorful. I usually throw in a little fresh chopped cilantro and some cumin, and of course lots of fresh ground pepper and a little salt.

As for the texture, I cook them longer than they say to on the package. I hate runny eggs so I cook them until they are golden brown. The texture is exactly like regular scrambled eggs when cooked all the way.

I like the Southwestern flavor the best. Plain ones taste pretty good with lots of ketchup on them. Then again I put ketchup on everything. I have made omlettes in the past using deli turkey. This adds a bit more calories and lots of protein. I usually eat egg whites because I think they taste better than egg beaters plus its cheaper (12 eggs for $1.29).

This may be blasphemy, but I scramble them and throw a half slice of Kraft 2% Milk Sharp American Cheese melted on there.

A half slice gives you an extra:

25 calories
1.5g fat
1g sat fat
.5g Carb
.5g Sugar
2g Protein

Not too bad.

I never understood the whole egg beater thing. A carton of eggs cost a lot less and is much more flavorful.

I never understood the whole egg beater thing. A carton of eggs cost a lot less and is much more flavorful.Egg Beaters eliminate the yolk, which of course is almost solid cholesterol and definitely not good for you, and add back all the nutrients that were present in the yolk. So, from a nutritional standpoint, they're better than whole eggs and better than plain egg whites. That's why I like 'em anyway. I think they taste as good as whole eggs.

I have a recipe from Muscle & Fitness I use:

1 - Wheat English Muffin
1.5 oz - Egg Beaters (I use plain) nuked for 1.5 min
1 - Morningstar Farms Soysage patty
1 - Slice of fat free american chez
6 - Squirts of "You bet it ain't butter" spray

I could eat these things all day. Better than an Egg McMuffin which was a comfort food for me. The egg beaters taste odd when alone but in a recipe like this tastes great!

Just want to remind people that cholesterol, despite having a deservedly bad press, is actually pretty much essential.

Without cholesterol, you can't make testosterone, and that's fairly important, for both men and women.

Andrew.

The southwestern eggbeaters taste great.

Any ideas on what I can add to egg beaters to make them palletable without screwing up the macros too much?

These are worse then cottage cheese when it comes to texture and there is almost ZERO taste... Very tough to eat.. for me anyway.

I enjoy making a mondo fried egg (1/2 cup of egg whites and 1 whole egg) - cooked in non-stick skillet and flipped once - with lots of salt/pepper. 2.6 Carbs / 18.3 Protein / 5.0 Fat. Strikes a happy balance that works for me.

Haven't tried egg-beaters - my local Whole Foods sells a huge jar of pure egg-whites at about 1/4 the price of equivalent amount of egg-beaters.

I buy the plain Eggbeaters and make a kind of omlette/pancake.

3/4 cup Eggbeaters
diced onion, diced peppers (red & green), sliced grape tomatoes, broccoli (just the very tip tops of the floret)

I mix it all together in my measuring cup and pour it into a lightly oiled non-stick skillet over low heat.

As it firms up after 5min I use lots of salt, pepper, and a couple splashes of Tobasco.

I flip it once and eat it like a pancake with a Boca/Morningstar breakfast patty, cup of OJ, and some green tea. :eat:

Hope you guys like this. Let me know if anyone else tries my recipe.

Kevinp