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What's up with Egg Beaters?



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MHEATH0628
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2/23/14 3:20 P

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Love them! I hate the yolks anyway so the eggbeaters are perfect and a lot less calories.



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EXOTEC
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2/23/14 1:04 P

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I avoid processed food whenever possible - which is most of the time. I only rarely ever used cartonized "eggs" - perhaps many years ago in a recipe. Never for eating.

I don't even eat grocery / commercially available eggs. I buy mine from a guy who's raising his chickens out in his yard, where they're happy chickens picking bugs and scratching around. The difference between those eggs and the grocery version is incredible. The yolk color of the natural vs the commercial is like the difference between school-bus yellow (almost orange) and a lemon. Taste better, too.

The thing about whole natural eggs is the nutrition profile. Yes, they may supplement the cartonized things. But we don't know ALL the things in eggs which are necessary for good health. Some things require the proper ratio with other nutrients in those eggs, and we may or may not be getting those things supplemented back into the final product. This is true to a degree even when you're buying whole eggs - since who knows what kind of feed the hens are getting! But it's even more significant for the cartonized stuff.

Real eggs aren't a bother. Why would you use processed eggs when real ones are better and not difficult? And the health you'll receive from real, whole eggs is far superior to any other version.


...the problem with people these days is
they've forgotten we're really just animals ...
(attributation forgotten)

We did not create the web of life; we are but a strand in it.
~attributed to Chief Seattle

We don't have souls. We ARE souls. We have bodies.
~C.S. Lewis


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JCLAREMONT
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2/23/14 10:21 A

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I use them almost daily during the work week - I make an egg in a mug with a veggie sausage. For medical reasons, I was told no more egg yolk - too much fat and cholesterol. If it wasn't for that, I would probably still be eating whole eggs.


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MISSRUTH
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2/23/14 10:13 A

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I only ever use them in recipes -- like homemade ice cream. And I don't make homemade ice cream except on rare, special occasions. They are pasteurized and it eliminates that raw-egg worry. Anything leftover in the carton, can be frozen for future use. Otherwise, I just use real eggs.

One of my grandmas had a stroke and lost the use of one arm/hand. It became difficult for her to crack an egg (without getting a lot of shell into whatever she was making) & she used egg beaters instead. Once she initially got the carton open (usually with a neighbor's help).... really easy to use.

I think egg beaters came along when people were concerned about the cholesterol in egg yolks. And they've stuck around; some people may find them more convenient than real eggs. Personally I think it's an unnecessary expense unless you've got a specific reason for using them, like recipes or a stroke or something. Otherwise.... just use real eggs.

Ruth in Cookeville, TN Central Time Zone


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JUSTEATREALFOOD
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2/23/14 9:37 A

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I use real eggs, I have a local lady who pasture raises her chickens and sells the eggs at a fair price.

Eggs are probably the easiest food to make there is! They are my go to 5 minute meal at anytime of day.

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e&dbid=92


I find it somewhat depressing that we are at the point where people don't have time to crack and whisk an egg. emoticon

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DEANNA0725
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2/23/14 9:15 A

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I have never used any of the egg substitutes and was told by a friend to try egg beaters, but I just cannot bring myself to do it.



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SUNSHINE6442
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2/23/14 8:26 A

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I use All-Whites egg whites as there is no yucky yellow dye....they are 100% liquid egg whites.
They are fluffy and 1/2 cup is 50 Calories and have no carbs and zero cholesterol.



MICHELLEXXXX
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2/23/14 1:35 A

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Nutrition-wise I think they are fine. Money-wise, powdered egg whites and/or whole eggs are much better value.

"For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life." John 3:16


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ALGEBRAGIRL
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2/22/14 11:52 P

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I use them all the time. Fewer calories and no saturated fat.



ANARIE
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2/22/14 11:25 P



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"Better nutrition" is a matter of opinion. If you're trying to reduce saturated fat and/or boost lean protein, they're an easy way to do that. The ingredients aren't too obnoxious; if you're the type of person who's willing to take a multivitamin, these are certainly no worse than that. I'd be just as happy if they left the vitamins out, but they double as preservatives.

I actually use a store-brand version of Eggbeaters fairly often. The version I get doesn't have the spices, so it's nice for baking as well as cooking. I like to mix one real egg and two servings of Eggbeaters when I make an omelet-- I did it originally to reduce fat and calories, and I found I just like it better that way.

You could just use egg whites. It's actually less expensive to use the egg white and throw out the yolk than it is to buy Eggbeaters. But I find that I have a hard time throwing the yolks away, and that together with the reduced messiness factor makes the packaged egg product worth the extra money.

One other plus; they're pasteurized, so you can use them in recipes calling for raw eggs without worrying about making someone sick.

Still, while I personally like them, they're not a product you really need. If the added vitamins bother you or if you don't need to reduce saturated fat, whole eggs are cheaper and more nutritious.



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FLORADITA
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2/22/14 10:16 P

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Have never used them and likely never will. Why go for anything but the real deal.

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CALLMECARRIE
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2/22/14 9:55 P

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I never bother with them. I prefer the taste and convenience of regular eggs.

"I owe everything you see here to spaghetti."

-Sophia Loren


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ELLGEEBEE
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2/22/14 9:01 P

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I use egg substitute quite often when I am cooking, mostly because it is convenient and cuts back (a little bit) on the fat. However, when eating eggs by themselves I prefer hard boiled eggs or good old fashioned scrambled eggs. I might even disagree with the claim that egg substitute is "better nutrition" because organic, cage free eggs are probably a better choice than processed egg substitute with artificial coloring and added "nutrients."

-- Ellen --

Stamina, speed, strength, skill & spirit -
But the greatest of these is SPIRIT.


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RENATARUNS
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2/22/14 8:34 P

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They're not eggs at all; they're egg whites -- the yolk is removed. Besides the food coloring (so they're yellow) and a few other random ingredients, they also appear to have the obligatory laundry list of added vitamins and minerals, which I suppose is the other reason (besides the lack of any fat) that the marketing is going for "better nutrition". Personally unless my diet were already too high in fat or I really needed additional lean protein, I'd just have the whole egg. Here's the ingredients list:

INGREDIENTS:
Egg whites (99%), less than 1%: Natural flavor, color (includes beta carotene), spices, salt, onion powder, vegetable gums (xanthan gum, guar gum).

Vitamins and Minerals: Calcium sulfate, iron (ferric phosphate), vitamin E (alpha tocopherol acetate), zinc sulfate, calcium pantothenate, vitamin B12, vitami nB2 (riboflavin), vitamin B1 (thiamine mononitrate), vitamin B6 (pyridoxine hydrochloride), folic acid, biotin, vitamin D3.

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ALYSSAWINEGAR
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2/22/14 8:26 P

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The commercial says their eggs - but better nutrition. What does that mean? If they're eggs shouldn't they be the same nutrition as eggs? They look really convenient, but how hard is it to crack 2 or 3 eggs and beat them? Do you use them and why are they better than eggs straight from a shell?

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Each time he said, “My grace is all you need. My power works best in weakness.” So now I am glad to boast about my weaknesses, so that the power of Christ can work through me. That’s why I take pleasure in my weaknesses, and in the insults, hardships, persecutions, and troubles that I suffer for Christ. For when I am weak, then I am strong. - 2 Corinthians 12:9-10


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